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