Preparation:

Step 1:

In a large pot or deep skillet, heat the coconut oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally until the onion becomes soft and translucent. Be careful not to brown the onion too much, as you want a gentle sweetness from the sautéed onion.

Step 2:

Add the minced garlic and grated ginger to the onions and cook for another 2 minutes, stirring constantly. The garlic and ginger will release their aromas, filling the kitchen with a delightful fragrance.

Step 3:

Now, stir in the ground turmeric, cumin, coriander, cinnamon, and red chili flakes. Let the spices toast for about 1 minute, stirring constantly. This step is crucial as it helps to release the essential oils from the spices, intensifying the flavor of the curry.

Step 4:

Add the rinsed red lentils, cubed pumpkin, and diced tomato to the pot. Stir everything together to ensure the lentils and pumpkin are well coated with the spices. Pour in the vegetable broth (or water) and coconut milk, and give it a good stir.

Step 5:

Bring the mixture to a gentle simmer. Once it starts to bubble, reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, or until the lentils are soft and the pumpkin is tender. Stir occasionally to prevent sticking, and add more water or broth if the curry thickens too much.

Step 6:

After the lentils and pumpkin are fully cooked, stir in the lime or lemon juice and season with salt and pepper to taste. If you’re using curry powder or garam masala, add it at this stage and give it a final stir. Taste and adjust the seasoning as needed.

Step 7:

Once the curry has reached your desired consistency, remove it from the heat and garnish with fresh cilantro before serving.