Ingredients
- Curry:
- 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
Instructions
- Sauté Vegetables: 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.
- Cook Spices: 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.
- Add Base Ingredients: 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.
- Add Coconut Milk: Stir in coconut milk and simmer uncovered for another 10–15 minutes on low-medium heat until curry thickens.
- Serve: Serve hot over rice or your preferred grain, with naan on the side. Garnish with pomegranate seeds for a sweet crunch.
Notes
- For a spicier version, increase the cayenne pepper or add a diced chili pepper.
- This dish can be made ahead and stored in the fridge for up to 3 days or frozen for up to 1 month.
- For a more substantial meal, serve with a side of roasted vegetables or a protein of your choice.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 10g
- Sodium: 840mg
- Fat: 17g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg
