Roasted Plum, Pumpkin and Lentil Korma


Source: www.beautifulcountrybeautifulfruit.com

In this delicious curry, plums are roasted with pumpkin or butternut squash, then combined with korma curry paste, coconut cream and canned lentils. Great news – it’s suitable for vegans and vegetarians too!


  • Preparation: 15 minutes
  • Cooking: 40 minutes
  • Serves: 4


  • 500g pumpkin or butternut squash, cut into chunks
  • 1 large red onion, chopped
  • 2tbsp olive oil
  • 1tsp cumin seeds
  • 6 plums, pitted and sliced
  • 2 x 400g cans green or brown lentils, rinsed and drained
  • 4tsp vegetable stock powder or 1 vegetable stock cube
  • 4tbsp Korma curry paste
  • 200g coconut cream
  • 2tbsp chopped fresh coriander
  • Salt and freshly ground black pepper
  • 4tbsp natural yogurt (dairy-free for vegans)
  • Fresh coriander, to garnish
  • Naan bread, to serve



  1. Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6.
  2. Put the chunks of pumpkin or butternut squash and red onion into a roasting tin and add the olive oil, tossing to coat.
  3. Roast for 25-30 minutes, until just tender.
  4. Add the cumin seeds and plums to the roasting tin and roast for 5 more minutes.
  5. Meanwhile, tip the lentils into a large saucepan and stir in the stock powder or crumble in the cube.
  6. Add the curry paste, coconut cream and chopped coriander.
  7. Heat, stirring occasionally until simmering.
  8. Tip the roasted vegetable mixture into the saucepan and stir gently to mix.
  9. Season to taste with salt and pepper and cook for a few minutes.
  10. Serve, garnished with natural yogurt and coriander sprigs, accompanied by warm naan bread. 

Cook’s tips: If you want to keep the curry vegan, be sure to use a dairy-free yogurt for the garnish. If you need an alternative to pumpkin or butternut squash, try sweet potatoes instead.