Red Lentil and Pumpkin leaves Curry

My family enjoyed this. I don’t tell them we are having a meatless meal anymore. I have prepared them well enough. I just cook and dish up. They were happily surprised with this dish.


1/2 medium red onion finely chopped

1/2 white onion finely chopped

1 tablespoon ground coriander

1/2 tablespoon Garam Masala

1 teaspoon Mother-in-law mixed Masala

1 1/2 tablespoon blend of curry spices

175g Red Lentils

100g finely chopped, washed young pumpkin leaves with the white membrane removed

400g diced tomatoes in their juice

1/4 teaspoon brown sugar

600ml Coconut Milk

125ml water

2 teaspoons salt

Freshly ground black pepper

1 tablespoon coconut oil


1. On medium heat, add the coconut oil to your pot. Add the onions and spices. Sauté for 10 minutes.

2. Add the Lentils and cook for a further 10 minutes.

3. Add the tomatoes and sugar. Cook for 5 minutes with the lid on.

4. Add the coconut milk, water, salt, and black pepper. Cook for 10 minutes.

5. Add the pumpkin leaves and cook for 5 minutes. Serve with your favorite flat bread.


2 Comments Add yours

  1. OlverIndulgence says:

    You have me very intrigued by pumpkin leaves! This sounds so amazing and unique!


    1. It was my very first time using pumpkin leaves, and I actually want to keep using them. I was pleasantly surprised when my family ate the mash without frowning or asking a million questions.

      Liked by 1 person

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