Pumpkin Lentil Rogan Josh (Print Version)
A warming curry with tender pumpkin and hearty lentils in a deeply spiced Rogan Josh sauce. Perfect for cozy dinners.
# What You Need:
→ Vegetables
01 - 1 lb pumpkin, peeled and cubed
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated
05 - 2 medium tomatoes, chopped
→ Legumes
06 - 1 cup dried red lentils, rinsed
→ Spices & Seasonings
07 - 2 tbsp Rogan Josh curry paste
08 - 1 tsp ground cumin
09 - 1 tsp ground coriander
10 - 1/2 tsp ground cinnamon
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - Salt and black pepper, to taste
→ Liquids
14 - 1 can coconut milk
15 - 2 cups vegetable broth
→ Garnish
16 - Fresh coriander leaves, chopped
17 - Lemon wedges
# Directions:
01 - Heat a large saucepan or Dutch oven over medium heat. Add a splash of oil and sauté the onion until soft and translucent, about 5 minutes.
02 - Add the garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in the Rogan Josh curry paste, cumin, coriander, cinnamon, smoked paprika, and chili powder. Cook for 2 minutes, stirring, until the spices are aromatic.
04 - Add the chopped tomatoes and cook for 3 minutes until they begin to break down.
05 - Add the pumpkin cubes and rinsed lentils. Stir to coat with the spice mixture.
06 - Pour in the coconut milk and vegetable broth. Bring to a gentle boil, then reduce the heat to low.
07 - Cover and simmer for 25-30 minutes, stirring occasionally, until the pumpkin is tender and the lentils are cooked through.
08 - Season with salt and black pepper to taste. If the curry is too thick, add a little more broth; if too thin, simmer uncovered for a few more minutes.
09 - Serve hot, garnished with fresh coriander and lemon wedges, alongside steamed rice or naan if desired.
# Insider Tips:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The pumpkin naturally sweetens the sauce while lentils make it substantial enough to satisfy everyone
02 -
- I once skipped rinsing my lentils and ended up with an oddly foamy curry that needed to be skimmed repeatedly
- The first few times I made this I undercooked the pumpkin and ended up with uneven textures—now I test it early and often
03 -
- Leftover curry actually tastes better the next day as all the spices have time to meld and mellow
- If your coconut milk has separated, give the can a good shake or whisk it in a bowl before adding it to the pot