One Pan Sri Lankan Pumpkin Lentil Curry
A convenient one-pan oven-baked curry combining butternut pumpkin, lentils, and coconut cream with Sri Lankan spices. The pumpkin softens to tender wedges while the lentils absorb the creamy, aromatic sauce. Finished with cool Greek yogurt and fresh coriander for brightness and contrast.
Ingredients
Instructions
- 1
Preheat oven to 425°F.
- 2
Slice pumpkin into ⅓" wedges.
- 3
Drain and wash lentils.
- 4
Combine curry base with coconut cream in a bowl until well mixed.
- 5
In an ovenproof pan, mix lentils, pumpkin wedges, and creamy curry mixture.
- 6
Bake at 425°F for 25 minutes until pumpkin is tender.
- 7
Serve with a dollop of Greek yogurt and sprinkle with coriander if desired.
Tips
Use an ovenproof pan with a lid or cover with foil to retain moisture during baking.
Good to Know
Refrigerate in airtight container up to 3 days. Freeze up to 1 month.
Assemble pan with lentils, pumpkin, and curry mixture up to 4 hours ahead; bake when ready to serve.
Serve warm with rice, flatbread, or on its own. Top each serving with Greek yogurt and fresh coriander.
Common Mistakes
Skip washing canned lentils to avoid excess starch and cloudy sauce.