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Serves 4

Pumpkin, Lentil and Mushroom Curry

A lovely curry and great way of using pumpkin. Don’t bin the flesh of your pumpkin if you carve it for halloween. You can use it in curries!


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 5cm piece ginger, finely chopped
  • 2 kaffir lime leaves, finely shredded
  • 2 tbsp tomato puree
  • 1.5 tbsp ground coriander
  • 1 tbsp cumin
  • 1 tsp garam masala
  • 1 tbsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • 250g brown mushrooms, chopped
  • 400g can bijoux verts lentils (or any brown lentils), rinsed
  • 400ml can coconut milk
  • 400g can chopped tomatoes
  • 800g pumpkin, peeled, cut into 2cm chunks
  • 200g chard, chopped, including stems
  • Coriander leaves to serve


  • In a large pan, add the oil, onion, garlic, and ginger and cook on high heat for 5 minutes.
  • Turn the heat down a little and add the kaffir leaves, tomato paste, coriander, cumin, garam masala, paprika, cinnamon, and cayenne pepper. Cook for 2 minutes.
  • Add the mushrooms, lentils, coconut milk, chopped tomatoes, pumpkin, and 125ml of water. Bring to the boil, stirring well.
  • Once boiling, turn the heat down, put on a lid, and let it simmer for 10 minutes or until the pumpkin is soft and cooked through.
  • Add the chard and stir for 3 minutes or until the chard is just turning soft.
  • Serve and garnish with fresh coriander. Goes well with white rice.
  • Kcal: 425
  • Protein: 14g
  • Fats: 23g
  • Carbs: 31g
  • Fibre: 14g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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