Angel Sweet® & Pumpkin Curry


4Angel Sweet® & Pumpkin CurryServes 4

Prep Mins

1010 Mins 40 Mins 50 Mins

Total Mins



  • 2 Tbsp. coconut oil 
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • (1) 2-inch piece of ginger, peeled and finely chopped
  • 1 Tbsp. tomato paste
  • 1 Tbsp. curry powder
  • 2 tsp. garam masala
  • ½ tsp. Kosher salt
  • 3 cups cubed pumpkin or butternut squash
  • 1 cup dried red lentils
  • 2 cups vegetable stock, plus more as needed
  • 1 container Angel Sweet® tomatoes, halved   
  • Heavy cream, for serving
  • Cilantro, for garnish
  • Chopped cashews, for garnish


  • In a large, deep skillet, melt coconut oil over medium-high heat. Add the onion, garlic, and ginger and sauté until fragrant. Stir in the tomato paste, curry powder, garam masala, and ½ tsp. Kosher salt and cook for an additional 2 minutes. 
  • Stir in the cubed pumpkin (or butternut squash) and lentils, coating with the spices. Add in the vegetable stock and bring to a simmer. Cover and allow to simmer until the lentils and pumpkin are tender, about 20-25 minutes. If needed, add additional stock to reach desired consistency.
  • Stir in the tomatoes and cook until heated through. Taste and adjust seasonings as desired. 
  • Serve with a drizzle of heavy cream and garnish with cilantro and cashews.

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