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Baked pumpkin and lentil curry

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  • Egg free
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

Warm up this autumn with a spicy baked pumpkin and lentil curry.

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Baked pumpkin and lentil curry


  • 1kg Kent pumpkin, seeded, cut into thin wedges
  • 2 x 400g cans lentils, rinsed, drained
  • 1 cup (280g) Farmers Union Greek Style Yogurt
  • 1/3 cup (100g) korma curry paste
  • 1 spring onion, thinly sliced into matchsticks

Nutritional information

Per serve: Energy: 1195kJ/286 Cals (14%), Protein 17g (34%), Fat 14g (20%), Sat Fat 7g (29%), Sodium 904mg (45%), Carb 40g (13%), Sugar 18g (20%), Dietary Fibre 12g (40%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C. Place pumpkin and lentils in a large baking dish. Combine the curry paste, 3/4 cup (210g) yogurt and 1 cup (250ml) water in a bowl. Drizzle over the pumpkin and lentils and turn to coat. Bake for 25 mins or until the pumpkin is tender.

  2. Step 2

    Meanwhile, place the spring onion in a small bowl and cover with iced water. Set aside for 10 mins to curl. Place in the fridge to chill. Drain well.

  3. Step 3

    Top the pumpkin mixture with the remaining yogurt and the spring onion curls. Season with pepper to serve.