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Curried Mashed Pumpkin with Spicy Green Lentils

Curried Mashed Pumpkin with Spicy Green Lentils

Author: Thomas
Rich and creamy spiced mashed pumpkin served with spicy green lentils! A comforting, healthy, and nutritious meal perfect to fight the cold weather!
5 from 5 votes
Prep Time : 30 mins
Cook Time : 35 mins
Baking Time : 45 mins
Total Time : 1 hr 50 mins
Servings 4 servings
Calories 391 kcal


Curried Pumpkin Puree

  • 1 medium sugar pumpkin
  • 1 tablespoon olive oil
  • 2 cloves of garlic minced
  • 1 small onion diced
  • ¾ teaspoon cumin
  • ½ teaspoon each: ground chili, turmeric, coriander
  • ½ teaspoon salt
  • ½ cup coconut cream
  • 2-3 tablespoon water to thin

Spicy Lentils

  • 1 cup dry green lentils washed and drained
  • 2 cups water
  • 1 tablespoon soy sauce
  • 1 tablespoon oil
  • 1 shallot minced
  • 1 clove of garlic minced
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon chili
  • 1 tablespoon nutritional yeast
  • teaspoon salt
  • ¼ teaspoon each: dried rosemary, thyme
  • ½ 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.

Spicy Lentils

  • 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 ¼ cup to ½ 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: 1 servingCalories: 391 kcalCarbohydrates: 50.8 gProtein: 17.4 gFat: 15.4 gFiber: 22.3 gSugar: 8.9 g
Course : Dinner, Entree, Main Course
Cuisine : American
Keyword : curried mashed pumpkin, curried pumpkin with spicy lentils, mashed pumpkin with lentils, pumpkin spicy green lentils
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