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Indian Lentil Curry

January 28, 2011

After snagging some curry at World Market (LOVE that store!!) I decided i wanted to make a lentil curry. I also had a pumpkin sitting around that i really really wanted to use up. So therefore i made my curry in the pumpkin. Duh! wont everyone do that:) Its like a bread bowl but better!

Yum! Overflowing with spicy coconut goodness and topped with toasted coriander seeds and pumpkin seeds roasted with siracha:):) Alrighty, lets get started!

Siracha Pumpkin Seeds

*preheat oven to 400 degrees*

1. wash your pumpkin (i used a small one and it had about 4-6 servings)

2. De-seed and clean out all the pumpkin gunk

3. Wash seeds and pat dry then spread on a baking tray and drizzle olive oil and siracha on top. Bake in the oven for 20-30 minutes flipping a few times.

4. Restrain from eating them all while you are making the curry! They are addictively delicious:):):)

Indian Lentil Curry


  • 2 cups cooked lentils
  • 1 can coconut milk
  • 1 chopped onion
  • 1/4 cup coriander seeds
  • 1 tbsp curry powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin
  • 1 tsp paprika

*preheat oven to 400 degrees*

1. Mix spices


2. Combine cooked lentils and the chopped onion in a large mixing bowl.

3. Add coconut milk and spices and stir until evenly mixed.

4. Toast coriander seeds in a nonstick pan on medium high heat for about 5 minutes. Watch VERY carefully so they dont burn!


5. Mix the toasted coriander seeds into the coconut lentil mixture and pour into the pumpkin.

5. Carefully put on a nonstick pan and place into the oven for 1 hour, stirring the lentils a few times throughout.

Serve with a large hunk of roasted pumpkin and a generous handful of pumpkin seeds and some naan on the side.

Easy Garlic Naan

from this recipe

  • 1 cup bread flour
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 1 tbsp garlic powder
  • 2/3 cup water

Mix the dry ingredients and then slowly add the water. Knead until smooth. Divide in to 4 balls and roll into 5 inch disks. Heat a cast iron skillet over medium heat with a little oil and place the naan into the pan. Cook on each side for about 1-2 minutes.

NO meal is complete without a delicious salad covered in a tahini vinaigrette! Mix together a tablespoon of tahini with 1/4 cup oil and 1/4 cup vinegar. Yum Yum Yum!

Do you like curry? Some people love it but others hate it. I like it but not to often!

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2 Comments leave one →
  1. January 28, 2011 1:54 pm

    absolutely beautiful!! this sounds amazing and looks gorgeous!

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