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One Pot Coconut Lentil Curry with Pumpkin & Capsicum

this creamy one pot coconut lentil curry with pumpkin and capsicum is rich, comforting and made with simple pantry staples, yet packed with fresh veggies for a healthy, wholesome twist.
Print Recipe
Prep Time 2 hours
Cook Time 30 minutes
Servings 4 People

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.