Pumpkin and Lentil Curry

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Enjoy this meat free curry as a hearty winter meal. The mango chutney although optional adds sweetness and tang to this delicious meal!

SunRice Basmati & Long Grain Blend

SunRice Basmati & Long Grain Blend

This blend of aromatic Basmati and Long Grain Rice is the gateway to Indian cuisine and produces a light fluffy texture ideal for absorbing flavours. A drier rice, Basmati grains will remain separate, which makes it a staple of Indian cooking. It tastes great with tandoori and in curries such as the classic butter chicken, or as an alternative base for a Thai massaman curry. For best results, Basmati rice should be rinsed and then soaked for 30 minutes prior to cooking. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1 cup SunRice Basmati Rice (rinsed)

  • 1½ cup Vegetable Stock

  • 2 tbsp Vegetable Oil

  • 1 Brown Onion (finely chopped)

  • 2 clove Garlic (crushed)

  • 1 tbsp Madras Curry Powder

  • 2 tsp Ground Cumin

  • 650 g Butternut Pumpkin (peeled, chopped)

  • 800 g Diced Tomatoes

  • 1 cup Water

  • 440 g Brown Lentils (rinsed and drained)

  • 150 g Baby Spinach Leaves

  • ½ cup Coriander Leaves

  • Yoghurt


Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.






Longer Grains

Longer Grains

Photo of Pumpkin and Lentil Curry


  • Put rice and stock into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes until rice has absorbed the stock. Stand without removing the lid for 10 minutes.

  • Heat wok over medium heat until hot. Add oil, onion and garlic. Cook for 2 minutes, stirring often. Add curry powder and cumin, cook stirring for 1 minute. Add pumpkin, tomatoes and water. Bring to the boil, reduce heat to medium, cover and simmer for 10-15 minutes or until pumpkin is tender.

  • Stir through the lentils, cook over medium heat until lentils are warmed through. Stir through the spinach and coriander.

  • Spoon rice into serving bowls, ladle over curry. Top with yoghurt, coriander and serve with chutney.

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