Description
This Easy Coconut Curry Sauce recipe combines a rich and creamy coconut milk base with warm spices, tender pumpkin, brown lentils, and fresh spinach to create a hearty, flavorful curry that comes together quickly in one pot. Perfectly balanced with garam masala, curry powder, and turmeric, this versatile dish is ideal for serving over rice or your favorite grain for a comforting and nutritious meal.
Ingredients
Scale
Oils and Aromatics
- 2 tbsp coconut oil, ghee, or any regular cooking oil (canola, olive oil, etc.)
- 4 garlic cloves, minced
- 2 tsp fresh ginger, finely grated
- 1/2 onion, finely chopped (brown or yellow)
Liquids
- 400ml/14oz can coconut milk (full fat)
- 1 cup chicken broth
- 1/2 cup tomato passata (tomato puree)
Main Ingredients
- 400 g/14 oz can brown lentils, drained
- 250 g / 8 oz pumpkin (~3 cups), cut into 2cm / 4/5″ cubes
- 2 cups (tightly packed) baby spinach
- 1/2 cup cashews, unsalted (roasted or raw)
Spices and Seasonings
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1 tbsp garam masala
- 2 tbsp curry powder (mild or spicy)
- 2 tsp cumin
- 1 tsp coriander powder
- 1 tsp paprika (sweet or hot)
- 1/2 tsp turmeric powder
Garnish
- Coriander/cilantro leaves, whole or chopped
- Chopped cashews (optional)
Instructions
- Sauté Aromatics: Heat the coconut oil or your choice of oil in a deep skillet or pot over medium-high heat. Add the finely chopped onion, minced garlic, and grated ginger. Cook for about 2 minutes, stirring occasionally, until the onion starts to turn a light golden color and the mixture is fragrant.
- Cook Off Spices: Add the garam masala, curry powder, cumin, coriander powder, paprika, and turmeric powder to the skillet. Stir continuously for 1 minute to toast the spices and release their aroma, even if the mixture looks a bit dry at this stage.
- Create Coconut Sauce: Pour in the full-fat coconut milk, tomato passata, and chicken broth. Stir well to combine all the ingredients. Then add the drained brown lentils and cubed pumpkin to the pot. Bring the mixture to a simmer.
- Simmer until Tender: Adjust the heat to maintain a steady, energetic simmer. Cook for approximately 10 minutes, or until the pumpkin cubes are tender but not falling apart and the sauce has thickened slightly.
- Add Greens and Nuts: Stir in the tightly packed baby spinach leaves and allow them to wilt into the curry. Then fold in the unsalted cashews. Season the curry with cooking or kosher salt and freshly ground black pepper, tasting and adjusting the seasoning as needed.
- Serve: Spoon the curry over cooked rice or your preferred grain. Garnish with fresh coriander/cilantro leaves and sprinkle with extra chopped cashews if desired for added texture and flavor.
Notes
- Note 1: Tomato passata is a smooth tomato puree that adds a fresh tomato flavor and slight acidity to balance the creaminess of the coconut milk.
- Note 2: Cashews can be used raw or roasted based on your preference. Roasted cashews add a deeper flavor and crunch.
- Note 3: Garam masala is a blend of ground spices commonly used in Indian cuisine. It can be adjusted to taste or substituted with curry powder if necessary.
- Note 4: The level of spice in the curry powder can be mild or spicy, depending on your preferred heat level.
