Lentil Pumpkin Curry

This hearty Lentil Pumpkin Curry is a comforting one-pot wonder made with pantry staples like lentils, pumpkin purée, coconut milk, and warming spices. Topped with sweet pomegranate seeds and served with rice or naan, it’s the perfect plant-based meal for cozy nights or make-ahead lunches.

Why You’ll Love This Recipe

Lentil Pumpkin Curry is a wonderfully comforting dish that combines the earthy flavors of lentils with the creamy sweetness of pumpkin purée and the richness of coconut milk. It’s packed with aromatic spices like curry powder, cumin, turmeric, and ginger, making it incredibly flavorful and satisfying. This curry is not only hearty and nourishing but also incredibly versatile. Serve it with rice or naan, and the addition of pomegranate seeds provides a burst of sweetness and texture that complements the warm spices. Plus, it’s easy to make in one pot, making cleanup a breeze!

Ingredients

• 2 tablespoons coconut oil, butter, or ghee

• ½ medium onion, diced

• 5 garlic cloves, minced

• 1½ tablespoons freshly grated ginger

• 1 cup diced carrots (about 1 small bunch)

• 2 tablespoons curry powder

• 1 teaspoon ground cumin

• ¾ teaspoon turmeric

• ½ teaspoon ground coriander

• ¼ teaspoon cayenne pepper (optional)

• 1 teaspoon salt, or to taste

• 1 (15 oz) can pumpkin purée

• 1 tablespoon red Thai curry paste

• 3 oz tomato paste

• 3 cups low sodium vegetable broth or water

• 1 cup dried brown or green lentils

• 1 (14 oz) can full-fat coconut milk

For Serving:

• Cooked rice or grain of choice

• Naan bread

• Pomegranate seeds

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot over medium heat, warm 1 tablespoon coconut oil. Add onion, garlic, ginger, and carrots. Cook for 3–4 minutes, stirring frequently.

2. Stir in curry powder, cumin, turmeric, coriander, cayenne, and salt. Cook over medium-high heat for another 4–5 minutes, adding more oil if needed.

3. Reduce heat to medium. Add pumpkin purée, curry paste, tomato paste, broth, and lentils. Stir well to combine. Bring to a simmer, cover, and cook for 35–40 minutes, stirring every 10 minutes, until lentils are soft and most liquid is absorbed.

4. Stir in coconut milk and simmer uncovered for another 10–15 minutes on low-medium heat until the curry thickens.

5. Serve hot over rice or your preferred grain, with naan on the side. Garnish with pomegranate seeds for a sweet crunch.

Servings and Timing

• Prep Time: 10 minutes

• Cooking Time: 60 minutes

• Total Time: 1 hour 10 minutes

• Servings: 6 servings

Variations

• Spicy kick: Increase the cayenne pepper or add fresh chili peppers for a spicier curry.

• Vegetable options: Add extra vegetables like spinach, zucchini, or bell peppers for more color and nutrition.

• Creamier option: For an even creamier texture, use coconut cream instead of coconut milk.

• Protein boost: Add some chickpeas or tofu for extra plant-based protein.

Storage/Reheating

• Storage: Store leftover curry in an airtight container in the refrigerator for up to 4 days.

• Freezing: This curry freezes well. Let it cool completely, then transfer to a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Reheat on the stovetop over low heat, adding a splash of water or broth to adjust the consistency if needed.

FAQs

1. Can I use canned lentils instead of dried?

Yes, you can use canned lentils, but reduce the cooking time since they’re already cooked. Add them towards the end, just enough to heat through.

2. Can I use fresh pumpkin instead of pumpkin purée?

Yes, you can use fresh pumpkin. Just roast or boil the pumpkin and mash it before adding it to the curry.

3. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as it does not contain any wheat-based ingredients.

4. Can I make this curry ahead of time?

Yes, this curry tastes even better the next day, so feel free to make it ahead and store it in the refrigerator.

5. Can I use a different type of lentils?

You can use red lentils or green lentils instead of brown lentils, though cooking times may vary. Red lentils cook faster and tend to break down more.

6. Can I make this recipe without coconut milk?

If you don’t have coconut milk, you can use other non-dairy milk like almond or oat milk. For a richer flavor, use full-fat dairy milk or a cream alternative.

7. Can I add more spices to this curry?

Absolutely! Feel free to adjust the spices to suit your taste. Adding a pinch of cinnamon or cloves will bring an extra warmth to the dish.

8. How can I make this curry sweeter?

You can add a little maple syrup or brown sugar to balance the spices if you prefer a sweeter flavor.

9. Can I use a slow cooker for this recipe?

Yes, you can make this curry in a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. Add the coconut milk near the end of cooking.

10. Can I serve this curry with something other than rice or naan?

Yes, you can serve it with quinoa, couscous, or even over roasted vegetables for a low-carb alternative.

Conclusion

Lentil Pumpkin Curry is the ultimate cozy dish that combines hearty lentils, creamy pumpkin, and fragrant spices into a comforting, plant-based meal. It’s an easy, one-pot recipe that’s perfect for busy weeknights or meal prep for the week ahead. The addition of pomegranate seeds gives it a delightful burst of sweetness, making it as visually stunning as it is delicious. Whether you’re looking for a warm dinner or a make-ahead lunch, this curry is sure to be a crowd-pleaser!

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