Lentil Pumpkin Curry
User Reviews
5.0
9 reviews
Excellent
Lentil Pumpkin Curry
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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.
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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 see notes
- 1 teaspoon cumin
- ¾ teaspoon Turmeric
- ½ teaspoon coriander powder
- ¼ tsp 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 - see notes
- 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
- 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. 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.
- Reduce heat to medium; add pumpkin, curry paste, tomato paste, broth/water and lentils. Stir to combine and bring the mixture to a simmer. Then cover and continue simmering for about 35-40 minutes, string every 10 minutes. After about 40 minutes, lentils should absorb most of the liquid.
- Stir in coconut milk, continue simmering uncovered for another 10-15 minutes on low-medium heat, until curry has thickened more.
- Serve with rice and naan. Top with pomegranate seeds, if you'd like.
Notes
- CURRY POWDER -I used Watkins brand curry powder, which is fairly mild compared to others. Use your favorite store-bought brand.
- WATER - If using water you'll likely want another 1/2 teaspoon or so of salt.
- STORAGE - Cool completely and transfer to an airtight container. Store in the fridge for up to 4 days.
- FREEZE - You could double the batch and freeze in an airtight container or freezer bag for up to 6 months.
- REHEAT - Allow frozen lentil curry to thaw in the fridge overnight. Reheat on the stovetop over medium heat, adding a little milk or water as necessary. Heat until warmed through.
- Nutrition info does not include rice, naan, or pomegranate seeds.
Nutrition Information
Show Details
Calories
355kcal
(18%)
Carbohydrates
37g
(12%)
Protein
12g
(24%)
Fat
20g
(31%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
531mg
(22%)
Potassium
887mg
(25%)
Fiber
15g
(60%)
Sugar
7g
(14%)
Vitamin A
15275IU
(306%)
Vitamin C
12mg
(13%)
Calcium
86mg
(9%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 531mg | 22% |
| Potassium | 887mg | 19% |
| Fiber | 15g | 60% |
| Sugar | 7g | 14% |
| Vitamin A | 15275IU | 306% |
| Vitamin C | 12mg | 13% |
| Calcium | 86mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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