Pumpkin Curry Lentil Pasta
It’s almost pumpkin season! Unless you are like me and planted pumpkins too early in which case, pumpkin season is in full swing. I ended up with 21 orange pumpkins by August and more ripening in the garden.
This pumpkin curry lentil pasta dish was made with one of the first pumpkins we picked this year. It had a huge scar on it’s side from a giant hail storm this summer and I thought for sure this pumpkin (and my garden) would not survive. I suppose some inspiration can be taken from this little pumpkin that healed from the hail damage and just kept on growing until one day it stood out with the most beautiful orange skin. We all knew this pumpkin by it’s signature scar. We used the flesh in this delicious and healthy pumpkin curry lentil pasta and roasted up the seeds. Those didn’t even last 1 day with my kids.
This dish is healthy and comes together quickly on the stove top!
What you will need
1 1/2 Cups Fresh Pumpkin Diced or 1 Cup Canned Pumpkin Puree
1/2 Cup Onions
2 Tablespoons Olive Oil
1/2 teaspoon Garlic powder
2 teaspoons Red Curry Powder (more or less depending on your desired spice level)
2 Cans Coconut Milk (about 13.5 ounces each)
2 Tablespoons Sugar
1/4 cup fresh Basil
1 teaspoon Salt
2 Tablespoons Soy Sauce
1/2 Cup Water
12 ounces Red Lentil Pasta or other Pasta
Pumpkin Curry Lentil Pasta
Ingredients
- 1 cup Pumpkin Puree or 1 1/2 cups fresh pumpkin diced
- 1/2 cup Onions
- 2 Tablespoons olive oil
- 1/2 teaspoon Garlic Powder
- 2 teaspoons Red Curry Powder more or less depending on your desired spice level
- 2 cans Coconut milk about 13.5 ounces each can
- 2 Tablespoons Sugar
- 1/4 cup fresh Basil
- 1 teaspoon Salt
- 2 Tablespoons soy sauce
- 1/2 cup water
- 12 ounces Red Lentil Pasta or other Pasta
Instructions
- Heat a pan to medium high heat and add olive oil and onions.
- Cook for 2-3 minutes.
- Add pumpkin, coconut milk, garlic powder, red curry powder, sugar, fresh basil, salt, soy sauce and water.
- Bring to a boil then simmer until pumpkin is softened (if using fresh pumpkin or onions are softened if using canned pumpkin) About 15 minutes.
- Blend mixture with an immersion blender or in a blender. If blending in blender be careful. Once blended return to pan.
- In another pot, cook pasta according to package directions so it is al dente.
- Add Pasta to the sauce and simmer until pasta is softened, about 2 minutes.