Green Lentil Curry

Green Lentil Curry

This green lentil curry is a delicious and warming vegan dish, featuring onion squash aka Hokkaido pumpkin. It is a slightly modified version of this recipe. I did not have brown lentils, so I have used green, and I have made the curry a bit spicier.

Serves 2


Green Lentil Curry
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  • oil
  • 1 small onion, sliced
  • salt
  • 1 small carrot, coarsely grated
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 2 tsp mild curry powder
  • pinch of chilli powder
  • homemade stock or water
  • 1/2 cup green lentils, soaked for couple of hours
  • 1 cup diced onion squash (Hokkaido pumpkin)
  • 2 tbsp sunflower seeds
  • 1 tbsp coconut cream
  • ume seasoning


  1. Soak the lentils for a minimum of 30 minutes (2 hours would be better).
  2. Prepare all the vegetables.
  3. Heat oil in a saucepan over medium heat. Add onion with a pinch of salt and cook stirring occasionally until translucent. Add the carrot and all the spices. Cook for a few more minutes and add the soaked lentils (discard the water) and enough stock or water to cover everything.
  4. Add the pumpkin and sunflower seeds and cook for 20 minutes or until the lentils are done. The stock or water should get absorbed. Add more if needed.
  5. Adjust the taste with ume seasoning and coconut cream.


  • Use homemade vegetable stock.
  • Garnish with coriander or parsley and desiccated coconut.
  • You can use different vegetables according to the season. Broccoli, cauliflower or courgette would all be nice in this.

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