Creamy Pumpkin & Red Lentil Curry

Creamy, cozy, and made without coconut milk. Pumpkin and red lentils naturally thicken the curry while adding fiber, plant protein, and plenty of fall flavor.

Serves: 4 to 6 Prep: 10 minutes Cook: 25 to 30 minutes

Ingredients

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons curry powder

• 1 teaspoon ground cumin

• 1/2 teaspoon turmeric

• 1/4 teaspoon red pepper flakes, optional

• 1 cup dry red lentils, rinsed

• 1 can (15 ounces) pumpkin puree

• 1 can (14.5 ounces) no-salt-added diced tomatoes

• 3 cups low-sodium vegetable broth

• 1/2 to 1 cup unsweetened oat milk, as needed

• 3 cups baby spinach

• 1 tablespoon lime juice

• Black pepper, to taste

• Fresh cilantro, for serving

Optional for extra creaminess: 1/4 cup cashew cream

Directions

1. Add the onion to a large pot with a few tablespoons of vegetable broth or water. Cook over medium heat for 5 to 6 minutes, adding another splash of liquid as needed.

2. Add the garlic, ginger, curry powder, cumin, turmeric, and red pepper flakes. Cook for about 30 seconds, just until fragrant.

3. Stir in the red lentils, pumpkin, tomatoes, and vegetable broth.

4. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are very tender.

5. Stir in 1/2 cup oat milk. Add more if you'd like a thinner curry. For an extra-creamy version, stir in the cashew cream.

6. Add the spinach and cook for another 2 to 3 minutes, until wilted.

7. Finish with lime juice and black pepper. Top with plenty of fresh cilantro.

Serve it with

Brown rice, farro, quinoa, or a whole grain flatbread all work well. You can also serve it over roasted cauliflower or a baked sweet potato.