Vegan lentil pumpkin curry
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45 MIN.



  • 500 g butternut or Hokkaido pumpkin
  • 50 g mangetout
  • 1 onion
  • 2 cloves of garlic
  • 1 red chilli pepper
  • 2 tbsp. red curry paste
  • 750 ml vegetable stock
  • 1 tbsp. vegetable oil
  • 250 g red lentils
  • 400 g chopped tinned tomatoes
  • 200 g broccoli florets
  • 250 g basmati rice
  • Salt
  • 400 ml coconut milk
  • Pepper
  • ½ bunch of coriander


Peel the pumpkin, halve, core and dice. Clean the sugar snap peas, wash and halve diagonally. Peel the onions and chop finely. Peel and finely chop the garlic. Wash and clean the chilli pepper, halve lengthwise, core and chop finely. Dissolve the curry paste in the vegetable stock.

Heat the oil in a pan. Sauté the onion until translucent. Add the pumpkin, chilli and garlic and sweat for about 5 minutes. Add the lentils, tomatoes, broccoli, sugar snap peas and stock. Cover and simmer until the lentils and pumpkin are cooked, about 20 minutes.

In the meantime, boil the rice in salted water according to the package instructions.

Pour in coconut milk and let it heat up. Season the curry to taste with salt and pepper. Wash the coriander, shake dry and chop with the fine stems.

Arrange the curry with rice on plates and serve sprinkled with coriander.


With Hokkaido pumpkin, you can eat the skin too, it does not have to be peeled.

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