Pumpkin and Lentil Rogan Josh

The first time I made this curry, my tiny apartment filled with such an incredible aroma that my neighbor actually knocked on my door to ask what I was cooking. I hadnt realized Rogan Josh could transform simple pumpkin and lentils into something so restaurant-worthy and comforting. Now it is my go-to when I want to impress people without spending hours in the kitchen.

Last winter I served this at a dinner party when my friend announced she was going vegan. Everyone was so busy inhaling the curry that nobody noticed there was no meat until I mentioned it afterward. That is the power of really good spices and cooking with intention.

Ingredients

• 500 g pumpkin, peeled and cubed: Butternut squash works beautifully here too and holds its shape better in the long simmer
• 1 large onion, finely chopped: Take your time here, properly softened onions are the foundation of a great curry
• 3 cloves garlic, minced: Fresh garlic makes such a difference, avoid the jarred stuff for this recipe
• 2 cm fresh ginger, grated: Grating releases more of the gingery oils than chopping does
• 2 medium tomatoes, chopped: Canned tomatoes work in a pinch, but fresh tomatoes give a brighter flavor
• 200 g dried red lentils, rinsed: Red lentils cook faster than other varieties and practically dissolve into the sauce
• 2 tbsp Rogan Josh curry paste: Good quality paste is worth it, or make your own if you are feeling ambitious
• 1 tsp ground cumin: Toast your whole spices before grinding them for the deepest flavor
• 1 tsp ground coriander: This adds a subtle citrusy brightness that balances the warming spices
• 1/2 tsp ground cinnamon: Just a hint makes the whole dish feel more complex and special
• 1/2 tsp smoked paprika: The smokiness adds depth without making it spicy
• 1/2 tsp chili powder: Adjust this to your heat tolerance, or leave it out entirely
• 400 ml coconut milk: Full fat coconut milk creates the most luxurious texture
• 500 ml vegetable broth: Use a good quality broth or make your own for the best results
• Fresh coriander leaves: These add a burst of fresh flavor that cuts through the richness

Instructions

Build your flavor base:

Heat a large saucepan over medium heat, add a splash of oil, and sauté the onion until soft and translucent, about 5 minutes. You want them meltingly soft, not browned.

Add the aromatics:

Stir in the garlic and ginger and cook for just 1 minute until fragrant, being careful not to burn them.

Toast the spices:

Add the Rogan Josh paste, cumin, coriander, cinnamon, smoked paprika, and chili powder. Cook for 2 minutes, stirring constantly, until the spices become incredibly aromatic.

Soften the tomatoes:

Add the chopped tomatoes and cook for 3 minutes until they start breaking down and releasing their juices.

Combine everything:

Add the pumpkin cubes and rinsed lentils, stirring to coat everything in the spice mixture.

Add the liquids:

Pour in the coconut milk and vegetable broth, then bring to a gentle boil before reducing the heat to low.

Let it simmer:

Cover and simmer for 25 to 30 minutes, stirring occasionally, until the pumpkin is tender and the lentils are completely cooked through.

Season and adjust:

Taste and season with salt and pepper. Add more broth if it is too thick, or simmer uncovered if it is too thin.

Finish and serve:

Serve hot, garnished with fresh coriander and lemon wedges, alongside steamed rice or warm naan.

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This recipe has become my comfort food of choice when the weather turns cold and I need something that feels like a hug in a bowl. There is something so satisfying about watching simple ingredients transform into something so deeply flavorful.

Making It Your Own

I have discovered that adding a cinnamon stick or bay leaf while simmering adds another layer of complexity that people cannot quite put their finger on. A friend of mine adds a handful of spinach right at the end, which wilts beautifully and adds some extra nutrition.

Perfecting The Texture

The key is getting the lentils fully cooked without letting the pumpkin turn to mush. I have found that cutting the pumpkin into slightly larger cubes helps it hold its shape better during the long simmer time. If you prefer a smoother curry, you can always mash some of the pumpkin against the side of the pot.

Serving Suggestions

This curry pairs beautifully with basmati rice or warm naan bread for soaking up the sauce. I love setting out small bowls of toppings like extra chopped cilantro, sliced chilies, toasted cashews, or a dollop of coconut yogurt so everyone can customize their bowl.

• Make extra rice because you will want it for soaking up every last bit
• A simple cucumber raita on the side balances the spices perfectly
• This tastes even better the next day, so do not worry about leftovers

Save

There is nothing quite like the smell of this curry filling the kitchen to remind me why cooking from scratch is worth every minute. I hope it brings as much warmth to your home as it has to mine.

Recipe FAQ

→ What makes Rogan Josh sauce distinctive?

Rogan Josh is a Kashmiri curry featuring warming spices like cumin, coriander, and cinnamon with a signature red color from paprika and chili. The aromatic spice blend creates a rich, deeply flavorful sauce that's both comforting and complex.

→ Can I use other vegetables instead of pumpkin?

Butternut squash makes an excellent substitute with similar texture and sweetness. Sweet potato, carrot, or butternut squash work well too. Adjust cooking time slightly as some vegetables may cook faster than pumpkin.

→ How spicy is this curry?

The curry has a gentle to medium heat level. The Rogan Josh paste provides warmth while the optional chili powder lets you adjust the spice to your preference. Omit the extra chili for a milder version or add fresh green chilies for more heat.

→ How long does this curry keep?

Store in an airtight container in the refrigerator for up to 4 days. The flavors often develop and improve after a day. This curry also freezes exceptionally well for up to 2 months—portion before freezing for easy meal prep.

→ What can I serve with pumpkin and lentil curry?

Steamed basmati rice or fragrant jasmine rice are classic choices. Warm naan bread, roti, or other flatbreads are perfect for soaking up the sauce. For lighter options, try cauliflower rice or quinoa as grain alternatives.

→ Is this curry suitable for meal prep?

Absolutely. The curry tastes even better the next day as spices meld together. Prepare in batches and portion into containers for easy lunches throughout the week. It reheats beautifully on the stove or in the microwave.