Anti Inflammatory Golden Coconut Curry Pumpkin Lentil Dal
Warm, deeply spiced, and impossibly creamy, this dal is the kind of bowl that feels like it's actively doing something good for you — because it genuinely is. Turmeric, ginger, cinnamon, and cumin aren't just there for flavor; they're a lineup of some of the most well-studied anti-inflammatory ingredients you can cook with, all bloomed together in coconut oil to maximize their potency. Red lentils break down into a silky, thick base that carries the pumpkin purée and full-fat coconut milk into something rich and velvety without a drop of dairy or any processed ingredients. Baby spinach gets stirred in at the end so it wilts gently into the broth, adding color and nutrients without losing its freshness. A squeeze of lime right before serving cuts through the richness and ties every layer of spice together beautifully. This recipe makes four generous servings, so it's a smart choice for meal prep — it reheats wonderfully and the flavors only deepen overnight.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp curry powder
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 cup red lentils, rinsed
- 1 can (15 oz) pumpkin purée
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lime juice
- 2 cups baby spinach, loosely packed
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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