Vegan Pampoen en Lensie Kerrie
A wonderfully balanced traditional curry where naturally sweet, tender pumpkin melts beautifully alongside protein-rich lentils in a deep, fragrant spiced tomato and onion gravy. Warm, comforting, and richly coloured — the lentils thicken the sauce to a velvety perfection while the pumpkin holds gentle shape and adds lovely natural sweetness. Gently spiced with curry, turmeric, ginger, and aromatic seeds, creating a hearty, nourishing dish that satisfies completely without meat or dairy. Perfect served with fluffy white rice or warm bread, and even better the next day as flavours deepen and blend. Wholesome, plant-based, and deeply satisfying.
Shared by semy
Time
45 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Base & Aromatics;
- 1 large onion — finely diced.. 3 cloves garlic — minced
- 1 tbsp fresh ginger — grated.. 2 tbsp vegetable oil
- 1 tsp mustard seeds.. ½ tsp cumin seeds
- #Spices;
- 2 tbsp medium curry powder — adjust heat to taste
- ½ tsp ground turmeric.. ½ tsp ground coriander
- ¼ tsp chilli powder — optional, for extra warmth
- Salt and black pepper — to taste
- #Pumpkin, Lentils & Liquids;
- 500 g pumpkin or butternut — peeled, seeded, cut into chunks
- 125 g red lentils — rinsed well.. 400 g diced tomatoes (fresh or canned)
- 350 ml vegetable stock.. 1 tsp cane sugar — to balance acidity
- 1 tbsp lemon juice
- #Garnish;
- Fresh coriander — chopped
👩🍳 Instructions
- 1
Build the aromatic base: Heat oil in a large pot over medium heat. Add mustard seeds and cumin seeds — allow to sizzle briefly. Add onion and cook 5–7 minutes until soft and translucent. Stir in garlic, ginger, curry powder, turmeric, coriander and chilli powder. Cook gently 1–2 minutes until spices release their fragrance.
- 2
Simmer the base: Add diced tomatoes, vegetable stock, rinsed red lentils, sugar, salt and pepper. Stir well and bring to a gentle boil. Reduce heat to low, cover, and simmer 10 minutes.
- 3
Add pumpkin: Add pumpkin chunks and nestle them into the sauce. Cover and continue simmering 15–20 minutes more until lentils are soft and pumpkin is tender but still holds its shape — do not overcook or it will turn mushy. Stir gently occasionally so lentils do not stick to the bottom.
- 4
Finish and adjust: Remove lid, stir in lemon juice and fresh coriander. Taste and adjust salt, spice or acidity as needed. If sauce is too thin, simmer uncovered a few minutes longer to reach a rich, thick consistency.
- 5
Serve: Enjoy hot with fluffy basmati rice, roti, or crusty bread, accompanied by sambals or chutney if desired.