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Lentil Pumpkin Curry Quinoa Bowls

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6
Calories: 585 kcal
Course: Main Course , Lunch
Cuisine: Indian

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

Instructions

For the Quinoa:
    Cup of Yum
  1. 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.
  2. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.