Easy pumpkin lentil curry with Radish Microgreens


  • 2 tbsp olive oil

  • 1 small onion, diced

  • 2 large cloves garlic, minced

  • 1tsp ground cumin

  • 1/2 tsp ground coriander

  • 1 tsp curry powder

  • 1 tsp garam masala

  • 2 cups vegetable or bone broth

  • 1 can coconut milk

  • 1 cup cooked pureed pumpkin

  • 2 tbsp tomato paste

  • 1 cup red lentils (dry)

  • Salt and pepper to taste

  • 1 bunch spinach

  • fresh coriander fresh chopped

  • Good handful of Radish microgreens for each bowl to finish.


  • Heat oil in a large pot over medium-high heat. Add the onion and cook about 2 minutes, just until it starts to turn golden. Stir in the garlic and spices and cook about 1 minute.

  • Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. Stir occasionally. Taste and add salt and pepper to taste.

  • During the last 3-5 minutes of cooking, Blend the spinach with a few ladlefuls of curry liquid (the hot liquid keeps the spinach green) then mix into the curry and cook for a further minute or two. Season again if needed.

  • Serve over rice, quinoa, cauliflower. Add a generous handful of radish Microgreens and some coriander to the top!

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