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Coconut Pumpkin Curry

  • Author: Meghan Telpner
  • Total Time: 1 hour 10 mins
  • Yield: Serves 6


One pot coconut curry meal using fresh vegetables


  • 2 Tbs coconut oil
  • 4 cups fresh pumpkin (or squash of choice), cubed
  • 2 sweet potatoes, cubed
  • 3 carrots, coarsely chopped
  • 3 small or 1 large onion, coarsely chopped
  • 3 cups green beans, cut to 1 inch pieces
  • 2 inches fresh ginger, grated
  • 1/2 cup green lentils
  • 2 cups water
  • 2 cups fresh or canned coconut milk (1 full can, full fat!)
  • 1 1/2 Tbs turmeric
  • 1 Tbs ground cumin
  • 1 Tbs black mustard seeds
  • sea salt to taste


  1. Heat oil in a large pot and add onions. Saute until translucent, about 5 minutes.
  2. Add turmeric, ginger and cumin and a little of the water and stir until well mixed.
  3. Add lentils, all vegetables, remaining water, coconut milk and mustard seeds.
  4. Stir well, cover and bring to a simmer.
  5. Allow to simmer for 45-60 minutes, until curry begins to thicken. Keep in mind that even after it is done cooking, the longer you let it sit, it will continue to thicken
  6. Add sea salt to taste.
  7. Serve over brown rice, quinoa or salad.
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Category: Entree