Pumpkin Lentil Rogan Josh

The first time I made this curry was on a particularly rainy Tuesday when the house felt drafty and I needed something that would warm us from the inside out. My partner came home early from work, caught in the downpour, and the smell of cinnamon and coriander had already filled every corner of the kitchen. We ended up eating straight from the pot, standing at the counter while rain pattered against the windows, and I knew this recipe would be a permanent fixture in our rotation.

Last winter I made a double batch for my sister's family when they were all recovering from the flu. Something about the combination of warming spices and creamy coconut broth felt restorative in a way I could not quite explain until I tried it myself. Now she texts me every time she makes it, usually with a photo of her kids surprisingly going for seconds.

Ingredients

• 500 g pumpkin, peeled and cubed: I have learned that pumpkin holds its shape better than butternut squash in long simmer times, though either works beautifully
• 1 large onion, finely chopped: Take your time here—properly softened onions create the sweet foundation that balances the warm spices
• 3 cloves garlic, minced: Fresh garlic is non negotiable for me, the jarred stuff never quite provides that sharp aromatic kick
• 2 cm fresh ginger, grated: I grate mine directly into the pan to catch all those flavorful juices
• 2 medium tomatoes, chopped: Even slightly overripe tomatoes work wonderfully here since they will cook down completely
• 200 g dried red lentils, rinsed: Red lentils break down beautifully and naturally thicken the sauce without any help
• 2 tbsp Rogan Josh curry paste: This is your shortcut restaurant quality flavor, so find a brand you really love
• 1 tsp ground cumin: Earthy and essential for that deep curry flavor we all crave
• 1 tsp ground coriander: Adds a bright citrusy note that cuts through the rich coconut milk
• 1/2 tsp ground cinnamon: Just enough to add warmth without making the curry taste like dessert
• 1/2 tsp smoked paprika: My secret addition for that subtle smoky depth usually missing from home curries
• 1/2 tsp chili powder: Adjust this based on who you are feeding—some nights I double it
• Salt and black pepper, to taste: Season generously at each layer, not just at the end
• 400 ml coconut milk: Full fat makes a noticeably silkier curry that feels luxurious
• 500 ml vegetable broth: Homemade broth is wonderful but a good quality store bought one works perfectly fine
• Fresh coriander leaves: The bright herbal finish makes everything taste fresh
• Lemon wedges: A squeeze of acid right before serving wakes up all the spices

Instructions

Build your flavor foundation:

Heat your largest saucepan over medium heat and add a generous splash of oil. Toss in the chopped onion and let it soften slowly—you are looking for translucent, not browned, which usually takes about 5 minutes of occasional stirring.

Wake up the aromatics:

Add the minced garlic and grated ginger, stirring constantly for about a minute until your kitchen fills with that unmistakable spicy fragrance. You will know it is ready when the raw garlic smell mellows into something warm and inviting.

Bloom your spices:

Stir in the Rogan Josh paste, cumin, coriander, cinnamon, smoked paprika, and chili powder. Let this mixture cook for 2 minutes, stirring constantly to prevent any burning, until the spices become intensely fragrant and start to darken slightly in color.

Break down the tomatoes:

Add the chopped tomatoes and cook for about 3 minutes until they start releasing their juices and collapsing into the spice mixture. Use your wooden spoon to help them along, pressing them against the sides of the pan.

Bring it all together:

Add the pumpkin cubes and rinsed lentils to the pot, stirring to coat every piece with that gorgeous spiced base. Pour in the coconut milk and vegetable broth, then bring everything to a gentle bubble.

Let it simmer low and slow:

Reduce the heat to low, cover with a lid, and let it simmer for 25 to 30 minutes. Stir occasionally to prevent anything from sticking to the bottom, and check that the pumpkin is tender and the lentils have completely softened.

Season to perfection:

Taste your curry and season generously with salt and pepper. If the sauce is thicker than you like, add more broth a splash at a time, or leave it uncovered for a few minutes if you prefer it more concentrated.

Finish with freshness:

Serve hot in warmed bowls, scattered with chopped fresh coriander and alongside lemon wedges for squeezing. I almost always serve this with steamed basmati rice to soak up all that incredible sauce.

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This recipe has become my go to for new parents and friends recovering from illness. Something about it feels nourishing in a way that goes beyond nutrition, and I love that it freezes beautifully so I can always keep a portion on hand for unexpected needs.

Making It Your Own

I have learned that the curry paste you choose makes an enormous difference in the final dish. My current favorite is a brand that lists whole spices first in the ingredients rather than oil, which gives a much cleaner flavor that lets the pumpkin shine through beautifully.

Getting The Texture Right

Some nights I want this thick enough to stand a spoon in, while other times I prefer it more soup like. I have started keeping an extra cup of broth nearby while it simmers so I can adjust the texture as it thickens, since every pumpkin seems to release a different amount of liquid during cooking.

Perfecting Your Spice Game

After years of cooking, I have finally learned that toasting my whole spices before grinding them makes this curry sing with a depth you cannot get any other way. Now I keep a small spice grinder dedicated just for this purpose and it has transformed my curries completely.

• Add a whole cinnamon stick while simmering and fish it out before serving for subtle warm spice notes
• Stir in a handful of fresh spinach during the last two minutes for extra nutrition and color
• Make a double batch and freeze individual portions for those nights when cooking feels impossible

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There is something profoundly satisfying about a curry that comes together so simply yet delivers such complex comfort. I hope this finds its way into your regular rotation too.

Common Recipe Questions

→ What is Rogan Josh curry paste?

Rogan Josh paste is a traditional Kashmiri spice blend typically featuring tomatoes, aromatic spices like cardamom, cloves, and cinnamon, with a moderate heat level. Store-bought versions work perfectly here, though you can make your own with fresh ingredients.

→ Can I use butternut squash instead of pumpkin?

Absolutely. Butternut squash makes an excellent substitute for pumpkin, offering a similar sweetness and texture when cubed and simmered. The cooking time remains the same, about 25-30 minutes until fork-tender.

→ How spicy is this dish?

This curry has a mild to medium heat level. The Rogan Josh paste provides warmth without being overwhelming, while the optional chili powder lets you adjust the spice to your preference. For more heat, add fresh green chilies with the onions.

→ Can I make this in advance?

Yes, this actually tastes better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of broth if needed.

→ What should I serve with this curry?

Steamed basmati rice or warm naan bread are classic accompaniments. You could also serve with roti, quinoa for extra protein, or cauliflower rice for a lighter option. A simple cucumber raita on the side balances the spices beautifully.

→ Do I need to soak the lentils first?

No, red lentils cook quickly and don't require soaking. Simply rinse them thoroughly before adding to the pot. They'll break down slightly during cooking, helping to naturally thicken the sauce.