This dish is a twist on a classic lentil curry, featuring sweet pumpkin gently roasted with cinnamon. I love how the pumpkin adds warmth and sweetness, perfectly balancing the spices. It’s one of my favorite vege curry recipes — comforting, healthy, and perfect for meal prep. Although it feels like the ultimate cozy fall dinner, I make it all year round. Serve it with fluffy rice or soft naan for the best creamy pumpkin curry experience.

Vegan Option

For a fully vegan lentil curry, simply replace the cream with coconut milk and clarified butter with coconut oil or any other veggie oil. Add it after the chopped tomatoes, together with the water — you can start with a bit less water and adjust as needed. Another option is to swap cream for thick soy yogurt by adding it at the end of cooking process. Both versions make this red lentil curry with pumpkin extra rich and flavorful.

Lentils

I use red split lentils — they cook much faster and create a wonderfully creamy texture. If you’re using whole lentils, check the soaking and cooking times on the package. Always rinse them thoroughly — you can do it directly using a fine sieve or in a pot, which makes it easier to wash them well. Stir the lentils in water, drain, and repeat this process three times until the water looks almost clear. Take your time here — proper rinsing really makes a difference. Then cook them until they’re soft and melt in your mouth — that’s the secret to a perfect healthy curry with lentils.

Spiciness

If you prefer a bolder kick, add a chopped fresh chili along with the onion instead of using chili flakes. It gives a stronger, deeper heat that perfectly complements the red lentil curry base. In my version, the spice is subtle — just enough to warm you up without overpowering the dish, exactly how my family likes it.