Lentil Pumpkin Curry

Course: Dinner

Cuisine: Indian-Inspired

Keyword: lentil and pumpkin curry, lentil pumpkin curry, pumpkin dahl curry

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 355kcal

Author: Ashley

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.

Print Recipe

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

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