Pumpkin Lentil Curry with Ginger and Tahini

This Pumpkin Lentil Curry with a rich tahini “cream” is as comforting as your favorite Indian-inspired curry but comes with a seasonal fall twist! Easy to make in one skillet. Vegan and Gluten-Free; Tahini-Free Option.

Course Main, Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 404kcal

Author Caitlin Shoemaker

Ingredients

2 tablespoons avocado oil
1 yellow onion fine dice
3-5 cloves garlic minced
1 ” piece of ginger peeled and grated or finely chopped
1 tablespoon salt-free curry powder
2 tablespoons tomato paste
1 red bell pepper small dice
1 cup dry brown lentils, rinsed
1 14 ounce can unsweetened pumpkin puree (or sub homemade)
4 cups low-sodium vegetable broth, plus more as needed
1/4 cup drippy tahini*
Juice of 1 lemon
2 tablespoons chopped fresh cilantro for garnish (optional)
Serving suggestions: rice naan

US Customary - Metric

Instructions

Sauté Aromatics: Warm the oil in a large heavy bottomed pot over medium heat. Add the onion and sauté for 7 to 10 minutes, until the onion is translucent and golden. Add the garlic and ginger and sauté for 1 minute, until fragrant. Add the curry powder and tomato paste and sauté for an additional 1 to 2 minutes, until fragrant and beginning to stick to the bottom of the pan.
Lentils: Add a splash of the vegetable broth and scrape any browned bits off the bottom of the pan. Add the bell pepper, lentils, and pumpkin and the remaining broth and mix well.
Simmer: Bring to a simmer over high heat. Reduce the heat to medium (or medium low if it starts to splatter) and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are cooked. If the curry gets too thick for your liking you can thin it out with warm water in 1/2 cup increments.
Tahini “Cream”: In the meantime, add the tahini and lemon juice to a small bowl. Mix together – the tahini will thicken. Slowly pour 1/4 cup of water into the mixture while you mix; the tahini sauce should lighten and loosen into the consistency of a thick pancake batter. If your tahini is on the thicker side, you may need to add more water. Set aside.
Final Touches: Turn the heat off once the lentil curry has cooked to your liking, then add the tahini cream and mix well, until combined.
Serve & Store: Serve warm, topped with cilantro, over cooked rice and with naan, or as desired. Store any leftovers in the refrigerator in an airtight container for up to 5 days, or you can freeze leftovers for up to 2 months.

Notes

Tahini: All tahini is not created equally and I suggest choosing a runny one with a flavor that you like! This brand is my current go-to.
Does your curry taste bitter? This is most likely due to the brand of tahini you used. A small pinch of sugar (start with 1/4 teaspoon) or other sweetener should help balance the flavor profile out
Nut-Free Substitutions: Replace the tahini with 1 can of full-fat coconut milk, and use only 3 cups of vegetable broth. Add the coconut milk to the pan with the broth in step 2, then skip step 4 and add the lemon juice as a finishing touch at the end

Nutrition