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5.0 from 9 votes

Lentil Pumpkin Curry

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. 

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6
Calories: 355 kcal
Course: Dinner
Cuisine: Indian

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

    Cup of Yum
  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. 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.
  2. 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.
  3. Stir in coconut milk, continue simmering uncovered for another 10-15 minutes on low-medium heat, until curry has thickened more.
  4. 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

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

% 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.