Lentil Pumpkin Curry Quinoa Bowls
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
45 mins
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Servings
6
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Calories
585 kcal
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Course
Main Course, Lunch
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Cuisine
Indian
Lentil Pumpkin Curry Quinoa Bowls
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Lentil pumpkin curry quinoa bowls are my go-to fall plant based dinner when I'm craving something hearty and comforting. The entire pumpkin curry comes together in under an hour and makes enough for 6 servings.
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Ingredients
For the Quinoa:
- 4 cups water
- 1 tablespoon olive oil
- 2 cups Pereg Tri-Color Qunioa
- 1 teaspoon salt
For the Lentil Pumpkin Curry:
- 1 tablespoon coconut oil
- 1 onion diced
- ½ red bell pepper diced
- 2 carrots peeled and diced
- 1 cup calabasa squash diced
- 1 cup butternut squash
- 2 cloves garlic minced
- 2 tablespoons Madras curry powder
- 1 cup Pereg Autumn Blend Heirloom Lentils
- 2-½ cups vegetable stock divided
- 1 cup coconut milk
- 1 15 oz. can of pumpkin puree
- salt and pepper to taste
- ¼ cup cilantro minced and divided
- 1 lime quartered
- ½ cup Sriracha Peanuts divided
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Instructions
For the Quinoa:
- Bring four cups of water to a boil in a saucepan. Add 1 tablespoon olive oil, salt and tri-color quinoa to the pot. Reduce heat to low, cover loosely with a lid. Cook for 15 minutes or until tender and water is absorbed.
- Turn off heat and let stand for 5 minutes. Set to the side until ready to serve. Before serving fluff with a fork.
For the Lentil Pumpkin Curry:
- While the quinoa is cooking, start the pumpkin lentil curry. Melt the coconut oil in a large pot (fitted with a lid) over medium-high heat. Add the onion, red bell pepper, carrots, calabasa squash and butternut squash as well as ¼ cup of the vegetable stock. Place the lid on the pot and cook for 5 minutes (reduce the heat to medium half way through), until soft.
- Stir in the minced garlic and curry powder. Mix well and cook for 1 minute, until fragrant. Add the lentils and cook 1 additional minute.
- Next, add in the vegetable stock. Stir well, place a lid on top of the pot and simmer on low for 10 minutes. Remove the lid, mix well, add in the coconut milk and pumpkin puree simmer for an additional 5 minutes. Season to taste with salt and pepper.
- Divide quinoa evenly among bowls, ladle lentil pumpkin curry on top of each bed of quinoa. Garnish each bowl with minced cilantro, a lime wedge and chopped Sriracha peanuts.
Notes
- Quinoa - You can use your Instant Pot to cook quinoa for a more hands free option.
- Spice - Want more spice to your curry? Add some red pepper flakes to it while you are cooking. Or top with spicy sriracha sauce.
- Storage - Store the leftover in airtight containers in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Serving
1c
Calories
585kcal
(29%)
Carbohydrates
78g
(26%)
Protein
22g
(44%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Sodium
588mg
(25%)
Potassium
1273mg
(36%)
Fiber
20g
(80%)
Sugar
7g
(14%)
Vitamin A
20594IU
(412%)
Vitamin C
34mg
(38%)
Calcium
137mg
(14%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1c | |
| Calories | 585kcal | 29% |
| Carbohydrates | 78g | 26% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Sodium | 588mg | 25% |
| Potassium | 1273mg | 27% |
| Fiber | 20g | 80% |
| Sugar | 7g | 14% |
| Vitamin A | 20594IU | 412% |
| Vitamin C | 34mg | 38% |
| Calcium | 137mg | 14% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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