Roasted Pumpkin Red Lentil Dhal is one of my all-time favorite recipes! It's a creamy, hearty dish that's bursting with flavor and perfect for any night of the week.
This pumpkin dhal recipe combines simple ingredients - roasted pumpkin, red lentils, and coconut milk - to create a delicious, warming meal. Whether you're using fresh or tinned pumpkin, I'm sure you'll love this vegan curry just as much as I do!
The roasted pumpkin brings a rich depth of flavor, while the red lentils make it filling and nutritious. The spices, like Madras curry powder and cinnamon, fill the kitchen with a wonderful warm, inviting aroma - getting everything to the dinner table in no time!
This pumpkin and lentil dhal is also incredibly easy to make and quick to prepare - perfect for busy weeknights! And as it's naturally gluten-free and vegan, everyone can enjoy it.
I'm confident that once you try this roasted pumpkin dhal, it'll become a go-to recipe in your collection!
Jump to:
❤️ What's Great About this Recipe
- Quick and easy to make, perfect for busy weeknights.
- Uses simple, wholesome ingredients like roasted pumpkin and red lentils.
- Naturally gluten-free and vegan.
- Full of flavor with aromatic spices like Madras curry powder and cinnamon.
- Creamy texture thanks to full-fat coconut milk.
- Hearty and filling, ideal for a cozy meal.
- Easily adaptable with fresh, frozen, or even tinned pumpkin.
- Topped with refreshing coconut yogurt and fresh coriander for an extra pop of flavor.
- A nourishing and satisfying vegan curry that hits the spot!
🌱 Ingredients & Notes
- Pumpkin - Fresh, frozen, or tinned pumpkin works for this recipe. Roasting enhances flavor, but tinned is a quick alternative.
- Olive Oil - Used for roasting pumpkin and sautéing aromatics. It adds subtle richness to the dhal.
- Onion and Garlic - These form the aromatic base. Dice the onion and mince the garlic for best results.
- Curry Powder and Cinnamon - Madras curry powder is ideal, but use your favorite blend. These spices create the warm, pumpkin curry flavor.
- Coconut Milk - Full-fat coconut milk ensures the creamiest dhal. It adds richness and balances the spices.
- Dried Red Lentils - Quick-cooking red lentils add heartiness, making the dish filling and nutritious.
- Coconut Yogurt and Coriander - Optional toppings that add freshness and a cooling contrast to the spicy dhal.
🔪 Equipment
- Oven & Lined Oven Tray - Preheat your oven to 200°C (390°F) for perfect pumpkin roasting.
- Blender - Use a powerful one to create silky-smooth pumpkin puree.
- Large Non-Stick Pan - Essential for cooking dhal without sticking, ensuring easy cleanup.
🧑🍳 Instructions (Step-by-Step)
Step 1: Roast the Pumpkin
Preheat the oven to 200°C (390°F). Spread pumpkin chunks on a lined tray, drizzle with olive oil, and roast for 30-40 minutes until soft and golden-brown.
Step 2: Purée the Pumpkin
Transfer roasted pumpkin to a blender. Blend until smooth, adding a splash of water if necessary.
Step 3: Sauté the Onion
Heat oil in a large non-stick pan. Sauté diced onion until translucent and fragrant.
Step 4: Add Aromatics and Spices
Stir in minced garlic, cinnamon, salt, and curry powder. Toast for 1-2 minutes until aromatic.
Step 5: Combine Lentils and Pumpkin
Add red lentils to the pan, toast for 2 minutes. Mix in pumpkin purée and coconut milk.
Step 6: Simmer the Dhal
Reduce heat and simmer for 10-15 minutes, stirring occasionally. Cook until lentils are tender and the dhal is creamy.
Step 7: Serve and Garnish
Ladle into bowls, top with coconut yoghurt and fresh coriander. Enjoy your homemade pumpkin dhal!
🍽️ Serving
Serve this delicious roasted pumpkin red lentil dhal in bowls while it's still warm. Top with a dollop of dairy-free coconut yogurt for creaminess and sprinkle fresh coriander for a burst of flavor. Grab a spoon and savor every mouthful of this cozy dish!
❄️ Storage
Store any leftover roasted pumpkin dhal in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to a month.
To reheat, warm the dhal on the stove over low heat, stirring occasionally. This method preserves its creamy texture and prevents burning. If it's too thick, add a splash of water.
For best results, avoid microwaving as it may affect the dhal's consistency.
🔜 Related Recipes
Loved this Roasted Pumpkin Red Lentil Dhal? You'll adore my other flavorful recipes too! Try the Butter Bean Curry for a creamy, comforting meal, or pair your dhal with some homemade Vegan Garlic Naan Bread.
📌 If you love Pinterest you can pin any of the images to your boards!
📖 Recipe Card
Roasted Pumpkin Red Lentil Dhal
Equipment
- 1 Oven & Lined Oven Tray Preheat to 200°C (390°F) to roast the pumpkin.
- 1 blender
- 1 large non-stick pan
Ingredients
- 400 g fresh or frozen pumpkin chunks weight before roasting; approx. 14 oz
- 2 tablespoon olive oil
- 1 pinch sea salt
- 1 brown onion finely diced
- 4 garlic cloves crushed or grated
- 2 tablespoon madras curry powder
- 1 teaspoon ground cinnamon
- 800 ml full-fat coconut milk approx. 27 fl oz
- 250 g dried red lentils approx. 8.8 oz
- a little water as needed
- extra curry powder to taste (see notes) optional
To serve:
- fresh coriander
- coconut yogurt
Instructions
- Preheat your oven to 200°C (390°F). Spread the pumpkin chunks on a lined baking tray. Drizzle with olive oil. Roast for 30-40 minutes until soft and edges are browned.
- Transfer the roasted pumpkin to a blender. Blend until smooth, adding a little water if needed to achieve a creamy consistency.
- In a large non-stick pan, heat olive oil over medium heat. Add diced onion. Cook until translucent, about 2-3 minutes.
- Stir in minced garlic, cinnamon, salt, and curry powder. Cook for another 1-2 minutes until the spices are fragrant.
- Add the red lentils to the pan. Stir and toast them for 2 minutes. Pour in the pumpkin puree and coconut milk. Stir to combine.
- Reduce the heat to low. Allow the dhal to simmer for 10-15 minutes. Stir occasionally until the lentils are soft and the dhal is thick and creamy.
- Spoon the dhal into bowls. Top with a dollop of coconut yogurt and a sprinkle of fresh coriander. Serve while warm and enjoy!
Notes
- Serving Suggestions: Serve the roasted pumpkin red lentil dhal in bowls. Top with a dollop of coconut yogurt and a sprinkle of fresh coriander for added freshness and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dhal in a freezer-safe container for up to a month.
- Reheating: Reheat the dhal on the stove over low heat, stirring occasionally to maintain its creamy texture. If it's too thick, add a splash of water. Avoid microwaving to prevent mushiness.
- Flavor Adjustment: Adjust the curry powder to suit your taste. For spicier blends, use less to avoid overpowering the dish.
- Pumpkin Alternatives: Tinned pumpkin works as a convenient substitute for fresh or frozen. Remember, roasting enhances flavor, so tinned pumpkin may be less flavorful.
- Creaminess Tip: For the creamiest dhal, use full-fat coconut milk. Reduced-fat coconut milk works for a lighter version but may slightly alter the texture.
- Customizing: Add other vegetables or greens like spinach or kale for extra nutrition and variety.
Also, give these other recipes a try:
© 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!
*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.
Ben
This was so warming and delicious! I used the Tesco tikka powder and it worked a treat! definitely making this again, thx!
Emma
Hi! When you say red lentils, do you mean the whole or split ones? Thanks!
romylondonuk
Hi Emma! Thank you for your comment - it's the split ones that I use for this recipe 🙂 Hope you'll enjoy it!
Hannah Woodward
This looks delicious, I can’t wait to make it. How big are your tins of coconut milk? I’ve got both small and large ones in my cupboard!
romylondonuk
Hi Hannah, thank you so much! I usually use 400g-tins (14-oz) of coconut milk - hope this helps! Happy cooking 🙂
Hannah
Thanks for the hint and amazing recipe! Made this for dinner and it was wonderful!
romylondonuk
yay, so glad you liked it!