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!
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❤️ 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:
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Ben says
This was so warming and delicious! I used the Tesco tikka powder and it worked a treat! definitely making this again, thx!
Emma says
Hi! When you say red lentils, do you mean the whole or split ones? Thanks!
romylondonuk says
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 says
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 says
Hi Hannah, thank you so much! I usually use 400g-tins (14-oz) of coconut milk - hope this helps! Happy cooking 🙂
Hannah says
Thanks for the hint and amazing recipe! Made this for dinner and it was wonderful!
romylondonuk says
yay, so glad you liked it!