recipe

Pumpkin, Lentil & Spinach Curry with Coconut Rice

lucythehealthcoach29 October 2025

Serves 1

Ingredients

• 1 cup pumpkin, diced (~150g)
• ½ cup red lentils, rinsed
• 1 cup spinach
• ½ small onion, diced
• 1 clove garlic, minced
• 1 tsp ginger, grated
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp coriander
• ½ cup light coconut milk
• ½ cup cooked jasmine or basmati rice
• 1 tsp coconut oil
• Sea salt & pepper

Method

1. Preheat oven to 200°C. Toss pumpkin in half the coconut oil, turmeric, cumin, coriander, and a pinch of salt. Roast 20–25 mins.
2. In a pan, sauté onion, garlic, and ginger until fragrant. Add red lentils and coconut milk. Simmer 15 mins until lentils are soft.
3. Stir in roasted pumpkin and spinach. Cook 2–3 mins until spinach wilts.
4. Serve over cooked rice.

💛 Why it works:
Pumpkin and lentils provide slow-release carbohydrates and fibre for steady energy. Spinach and coconut milk support hormone balance and anti-inflammatory health.