One Pot Coconut Lentil Curry with Pumpkin & Capsicum
There’s nothing better than a cosy one pot curry on a busy night, and this creamy one pot coconut lentil curry with pumpkin and capsicum ticks all the boxes. It’s rich, comforting and made with simple pantry staples, yet packed with fresh veggies for a healthy, wholesome twist.
The natural sweetness of pumpkin pairs beautifully with creamy coconut milk, while the capsicum adds a subtle crunch and colour to the dish.
This recipe is completely vegan, budget-friendly and family-approved — plus it’s ready in one pot, which means minimal clean-up! Whether you enjoy it with rice, flatbread, or on its own, this hearty curry makes the perfect weeknight dinner or meal-prep option.
Ingredients
The ingredients below will make 4 hearty portions, perfect for a family meal
- 200g yellow split lentils (soaked for 2 hours and washed)
- 200 g Butterscotch pumpkin
- One large green capsicum
- 1/2 Can of coconut cream
- 3 tsp Curry powder
- 1/2 tsp Chilli powder
- 1/4 tsp Mustard seeds
- 1/4 Cumin seeds
- 1/4 tsp Turmetic powder
- 1 tsp Cashew paste
- 1 tsp salt ( salt to taste)
- Small cube butter (vegan friendly)
- 2 cups water
- 1 medium brown onion
- 1 medium tomato
Instructions
- Soak and rinse the yellow split lentils well.
- Heat a deep pot on the stove and add the butter.
- Once the butter begins to melt, add the onion and chopped tomatoes. Sauté for about 1 minute.
- Add the cumin seeds and mustard seeds. Stir and sauté for another minute.
- Add the soaked yellow split peas, along with the seasonings — curry powder, salt, turmeric, and chilli powder. Mix well, then pour in enough water to cover.
- Cook until the peas are soft and tender.
- Add the pumpkin cubes and continue cooking until the pumpkin is soft.
- Stir in the coconut cream, cashew paste, and capsicum. Cook for another 2–3 minutes.
- Serve warm with brown basmati rice or white rice.
Tips
Yellow split lentils needs soaking before cook or you can use a pressure cooker cook lentils then add in the creamy coconut curry.
One Pot Coconut Lentil Curry with Pumpkin & Capsicum
Equipment
- 1 Gravy pot
Ingredients
- 200 g Yellow split lentils soaked for 2 hours and washed
- 200 9 Butterscotch pumpkin cut into cubes
- 1 Large green capsicum
- 1/2 Can Coconut cream
- 3 tsp Curry powder
- 1/2 tsp Chilli powder
- 1/4 tsp Mustard seeds
- 1/4 tsp Cumin seeds
- 1/4 tsp Turmeric powder
- 1 tsp Cashew paste
- 1 tsp Salt
- 1/2 tbsp Butter
- 1 medium Brown onion
- 1 medium Tomato
- 2 cup Water
Instructions
- Soak and rinse the yellow split lentils well.
- Heat a deep pot on the stove and add the butter.
- Once the butter begins to melt, add the onion and chopped tomatoes. Sauté for about 1 minute.
- Add the cumin seeds and mustard seeds. Stir and sauté for another minute.
- Add the soaked yellow split peas, along with the seasonings — curry powder, salt, turmeric, and chilli powder. Mix well, then pour in enough water to cover.
- Cook until the peas are soft and tender.
- Add the pumpkin cubes and continue cooking until the pumpkin is soft.
- Stir in the coconut cream, cashew paste, and capsicum. Cook for another 2–3 minutes.
- Serve warm with brown basmati rice or white rice.
