The second fall is in the air, I want to get in the kitchen. I love winter squashes, and I really love pumpkin. It’s incredibly versatile, and there’s so much more you can do with it than pumpkin pie or the roasted pumpkin seeds you make after carving a Jack-o’-lantern.
One of my favorite ways to cook pumpkin is with curry spices. This savory curried pumpkin tart pairs the warm, earthy flavor of curry powder with creamy coconut, roasted pumpkin, and hearty lentils. The result is a satisfying vegetarian fall dinner that feels cozy without being overly heavy.
It’s also a great make-ahead meal, especially if you keep tart crust in the freezer.
A Note on the Tart Crust
For this recipe, I used a Trader Joe’s gluten-free pie crust. When I have more time, though, I like to make tart crust from scratch in bulk and freeze individual portions so I always have some ready for a quick dinner.
If you need a tart crust recipe, my go-to is Samin Nosrat’s recipe from Salt Fat Acid Heat, Aaron’s Tart Dough. I simply substitute gluten-free flour for regular all-purpose flour. If gluten isn’t an issue for you, you can make the original recipe as written.
Ingredients
- 1 small pumpkin
- ¾ can coconut cream
- Curry powder, to taste
- Olive oil
- Salt and freshly ground black pepper
- 1 cup lentils
- Water or vegetable stock
- 1 tart or pie crust
How to Make Curried Pumpkin Tart
- Roast the pumpkin. Preheat your oven to 375°F. Cut the pumpkin into evenly sized pieces and arrange them on a baking sheet. Drizzle with olive oil and season with salt, pepper, and curry powder. Roast for about 20 minutes, or until the pumpkin is completely tender.
- Cook the lentils. While the pumpkin is roasting, thoroughly rinse the lentils and check them for any debris. Cook them in water or vegetable stock until they are just tender. Drain any excess liquid.
- Make the curried pumpkin puree. Transfer the roasted pumpkin to a medium-sized bowl and add the coconut cream. Puree with an immersion blender until mostly smooth. You can also use a food processor. Taste and adjust the curry powder, salt, and pepper as needed.
- Assemble the tart. Place your tart crust in a tart pan and add a layer of the pumpkin puree to the bottom. Add a layer of cooked lentils, then cover the lentils with another layer of pumpkin puree. Smooth the top with a spatula.
- Bake the tart. Return the tart to the 375°F oven and bake for approximately 15–20 minutes, until the filling is hot and the crust is golden brown.
- Rest before serving. Let the tart cool and set for a few minutes before slicing. This makes it easier to serve and gives the layers a chance to firm up.
What to Serve with Curried Pumpkin Tart
Because this tart is creamy, earthy, and warmly spiced, I like serving it with something bright and crunchy to balance it out. A simple green salad with a sharp vinaigrette works particularly well, as does roasted or sautéed seasonal vegetables.
For an easy weeknight pairing, try my Easy Blackened Broccolini. The crispy, browned broccolini is a great contrast to the soft pumpkin and lentil filling.
This vegetarian pumpkin tart is especially good in the fall, when pumpkins and other winter squashes are at their best. It also makes a nice alternative to the sweeter pumpkin recipes that tend to dominate the season.