Curried Pumpkin Puree
- 1 medium sugar pumpkin
- 1 tbsp (15ml) olive oil
- 2 cloves of garlic, minced
- 1 small onion, diced
- 3/4 tsp cumin
- 1/2 tsp each: ground chili, turmeric, coriander
- 1/2 tsp salt
- 1/2 cup (125ml) coconut cream
- 2–3 tbsp water to thin
- 1 cup (200g) dry green lentils, washed and drained
- 2 cups (500ml) water
- 1 tbsp (15ml) soy sauce
- 1 tbsp (15ml) oil
- 1 shallot, minced
- 1 clove of garlic, minced
- 1/2 tsp cayenne pepper
- 1/4 tsp chili
- 1 tbsp nutritional yeast
- 1/8 tsp salt
- 1/4 tsp each: dried rosemary, thyme
- 1/2 cup water (as needed)
Curried Pumpkin Puree
- Preheat oven to 400°F and line a baking sheet with parchment paper. Slice the stem of your pumpkin. Next, cut your pumpkin in half and scoop out the seeds using an icecream scoop. Brush the inside with a little bit of oil and place face down on the baking sheet.
- Roast for about 45 minutes, or until the flesh is very soft and the skin darker. In the meantime, prepare the spicy lentils.
- Remove from the oven and let cool for at least 15 minutes. Transfer the pumpkin flesh to a food processor and process until very smooth. Set aside.
- Heat the oil in a medium saucepan over medium heat. Once hot, add the garlic and onion and cook for 7-10 minutes, or until the onion starts to caramelize.
- Next, add the spices and salt and cook for another minute. Pour in the coconut cream (or full-fat coconut milk) and the pumpkin purée. Stir to mix everything together, if the mashed pumpkin appears too thick, add a couple tablespoons of water. Cook for about 3 minutes over low-medium heat, stirring regularly to prevent burning. Remove from heat and cover to keep warm.
- Add the lentils, water, and soy sauce to a medium saucepan. Bring to a boil, then reduce heat and let simmer uncovered for about 20 minutes, or until lentils are cooked and almost no water remains.
- In another saucepan, heat the oil over medium heat. Once hot, add the shallot and garlic and cook for 3-5 minutes, or until fragrant. Add the cayenne pepper, chili, nutritional yeast, and cook for one more minute.
- Next, add the cooked lentils, salt, rosemary, and thyme. Stir to combine and cook for 5 more minutes. Taste to adjust seasonings and spiciness to your liking. If the lentils appear too dry, add 1/4 cup to 1/2 cup of water to add more juice.
- To serve, spoon some curried pumpkin purée on a plate and top with the spicy lentils. Add cilantro, toasted pine nuts, and sliced red onions for some crunch!
- The pumpkin purée and green lentils will keep for up to 3 days in the refrigerator.
If you want to make this recipe faster, feel free to use about 3 cups of canned pumpkin puree.
- Serving Size: 1
- Calories: 391
- Sugar: 8.9g
- Fat: 15.4g
- Carbohydrates: 50.8g
- Fiber: 22.3g
- Protein: 17.4g