There’s something magical about Lentil Pumpkin Curry. It’s the kind of dish that gives you a warm hug from the inside out—comforting, filling, and just a little bit exciting with those rich, fragrant spices.
Now, I don’t know about you, but when the wind starts to whistle around the corners of my New York windows and pumpkins pop up on every stoop, I start craving recipes that remind me of my childhood farm days in Texas. Back then, we didn’t call it “meal prepping”—we just cooked big pots of food that lasted. And this curry? Oh honey, this one-pot wonder is a freezer’s best friend.
Whether you’ve got picky eaters or just need dinner on the table without fuss, this is one of those back-pocket recipes that works every single time.
Table of Contents
Why You’ll Love This Lentil Pumpkin Curry
- It’s pantry-friendly—most ingredients are probably already sitting in your kitchen.
- It’s hearty but healthy, packed with plant protein and warming spices.
- Perfect for meal prep—it freezes like a dream.
- It’s a one-pot recipe, which means less mess. And let’s be honest, dishes are the worst.
- Even picky eaters get excited with the sweet pop of pomegranate on top.
What Does Lentil Pumpkin Curry Taste Like?
Imagine creamy pumpkin mingling with earthy lentils, cozy spices like turmeric and cumin dancing around in a coconut milk swirl, and then—boom—a hit of brightness from red curry paste. It’s a beautiful balance of warmth, richness, and gentle heat. That pop of pomegranate at the end? Sweet, juicy, and totally optional but highly recommended.
This isn’t a fiery curry that knocks your socks off—it’s more of a mellow, feel-good comfort food. But don’t worry, you can spice it up or down depending on your crowd.
What You’ll Need to Make Lentil Pumpkin Curry
This isn’t a mile-long grocery list kind of recipe. It’s a “use what you’ve got and make it delicious” kind of situation.
Pantry + Fresh Ingredients:
- Coconut oil or butter/ghee – For sautéing. I love the silkiness coconut oil adds.
- ½ onion, diced – Sweetness starts here.
- Garlic (5 cloves) – Don’t skimp. Trust me.
- Fresh ginger – About 1 ½ tablespoons, grated.
- Carrots – A small bunch, diced (about a cup).
- Curry powder – Use a mild one unless you love heat. Watkins brand is a solid pick.
- Cumin, turmeric, coriander, cayenne (optional), salt – These layer the flavors.
- Pumpkin puree (1 can, 15 oz) – Hello autumn in a can.
- Red Thai curry paste (1 tbsp) – Brings depth.
- Tomato paste (3 oz) – Adds umami.
- Vegetable broth (3 cups) – Or water, if that’s all you have.
- Brown or green lentils (1 cup, dried) – Protein-packed and budget-friendly.
- Full-fat coconut milk (1 can, 14 oz) – For that rich, dreamy finish.
For Serving:
- Rice or grain of choice
- Naan or pita
- Pomegranate seeds (fancy but fabulous)
Craving more cozy pumpkin ideas? Check out my Thai Pumpkin Curry or Creamy Pumpkin Chicken Soup Delight.
How to Make Lentil Pumpkin Curry (Step-by-Step)
No stress, no fancy gadgets. Just a big pot and a wooden spoon.
- Start the base:
In a large pot over medium heat, melt 1 tbsp coconut oil. Toss in the onion, garlic, ginger, and carrots. Cook for about 4 minutes until soft and fragrant. - Toast those spices:
Add curry powder, cumin, turmeric, coriander, cayenne (if using), and salt. Bump the heat to medium-high. Stir constantly for 4–5 minutes. Add another spoon of oil if things get dry. - Add the good stuff:
Stir in the pumpkin puree, Thai curry paste, tomato paste, broth (or water), and lentils. Bring everything to a simmer. Cover and simmer for about 35–40 minutes, giving it a stir every 10 minutes. The lentils will soak up most of the liquid. - Creamy finish:
Add coconut milk and simmer uncovered for another 10–15 minutes until thick and luscious. - Serve it up:
Spoon over rice, serve with warm naan, and top with pomegranate seeds if you’re feelin’ fancy.
Tips & Tricks for Perfect Lentil Pumpkin Curry
- Spice Control: If your curry powder packs a punch, reduce the cayenne.
- Liquid Love: Lentils too firm? Add ½ cup more broth and simmer longer.
- No pomegranate? Try chopped dried apricots or raisins for a sweet pop.
- Make it your own: Toss in spinach or kale at the end for added greens.
- Batch it: Double the recipe and freeze half. Future-you will be grateful.
Storage & Freezing
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in single portions for easy grab-and-go lunches (up to 6 months).
- Reheat: Thaw in fridge overnight, then reheat on stove with a splash of water or coconut milk.
FAQs
Can I use canned lentils?
You can, but reduce the liquid and cooking time. Canned lentils are already cooked.
Is this curry spicy?
Mild to medium. You control the heat with curry powder and cayenne.
Can I make this in the slow cooker?
Sure can! Sauté the aromatics first, then dump everything in the slow cooker on LOW for 6–7 hours or HIGH for 3–4. Add the coconut milk at the end.
Final Thoughts
Whether you’re batch cooking for the week or just trying to keep weeknight dinner low-stress and high-reward, Lentil Pumpkin Curry delivers. It’s deeply nourishing, wildly flavorful, and downright comforting. Plus, it’s one of those meals that makes your home smell like you’ve been cooking all day (when really, you didn’t).
So go ahead—grab that can of pumpkin you’ve been ignoring in the pantry and give this recipe a try. Don’t forget to tag me if you make it—I love seeing your kitchen creations!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Lentil Pumpkin Curry – The Best Cozy One-Pot Dinner You’ll Crave
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A Lentil Pumpkin Curry recipe making the most of pantry staples! You will love this one pot meal – quick and easy on the stovetop. Serve with your favorite grain, some naan bread and top with pomegranates for a delicious sweet crunch. Freezes well so it’s great for meal prep too.
Ingredients
- 2 tablespoons coconut oil, or butter, or ghee
- ½ medium onion, diced
- 5 medium garlic cloves
- 1 ½ tablespoons freshly grated ginger
- 1 small bunch carrots, diced (about 1 cup)
- 2 tablespoons curry powder
- 1 teaspoon cumin
- ¾ teaspoon turmeric
- ½ teaspoon coriander powder
- ¼ teaspoon cayenne pepper, optional
- 1 teaspoon salt, to taste
- 1 (15 ounce) can pumpkin puree
- 1 tablespoon red Thai curry paste
- 3 ounces tomato paste
- 3 cups low sodium vegetable broth, or water
- 1 cup dried brown lentils, or green lentils
- 1 (14 ounce) can full-fat coconut milk
- For serving:
- rice, or another grain
- naan
- pomegranate seeds
Instructions
1. In a large pot over medium heat, add 1 tablespoon coconut oil, onion, garlic, ginger and diced carrots. Cook for 3-4 minutes, stirring frequently.
2. Add in curry powder, cumin, turmeric, coriander, cayenne pepper, and salt. Turn the heat up to medium-high, stirring continuously for another 4-5 minutes – add extra oil here as needed.
3. Reduce heat to medium; add pumpkin, curry paste, tomato paste, broth/water and lentils. Stir to combine and bring the mixture to a simmer.
4. Cover and continue simmering for about 35-40 minutes, stirring every 10 minutes. After about 40 minutes, lentils should absorb most of the liquid.
5. Stir in coconut milk, continue simmering uncovered for another 10-15 minutes on low-medium heat, until curry has thickened more.
6. Serve with rice and naan. Top with pomegranate seeds, if you’d like.
Notes
Curry Powder – Watkins brand was used, which is fairly mild. Use your favorite.
Water – If substituting broth with water, consider adding another 1/2 teaspoon of salt.
Storage – Cool completely and store in an airtight container in the fridge for up to 4 days.
Freeze – Double the batch and freeze in an airtight container or freezer bag for up to 6 months.
Reheat – Thaw in the fridge overnight. Reheat on the stovetop over medium heat, adding milk or water as needed. Nutrition info excludes rice, naan, and pomegranate seeds.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 7g
- Sodium: 531mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lentil curry, pumpkin curry, vegan curry, one pot meal, fall recipe, meal prep
