Description
Lentil pumpkin curry is a heartwarming dish that combines creamy lentils with sweet pumpkin and aromatic spices. Perfect for chilly evenings, this vegan-friendly recipe is not only easy to prepare but also offers a delightful flavor experience that will impress your family and friends. Serve it over rice or quinoa for a nutritious meal that’s both comforting and satisfying.
Ingredients
Scale
- 3 cups sugar pumpkin (or butternut squash), peeled and diced into 1/2-inch cubes
- 1 cup dried split red lentils, rinsed
- 1 can (15 oz) red kidney beans, rinsed and drained
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups low-sodium vegetable broth
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1.5 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 tablespoon coconut oil
- 1 tablespoon fresh lime juice
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon kosher salt and freshly ground black pepper (to taste)
- Steamed basmati rice and warm garlic naan (for serving)
Instructions
- Sauté Aromatics: Heat coconut oil in a Dutch oven over medium heat. Sauté onion, garlic, and ginger for 3 to 4 minutes. Stir in curry powder, turmeric, garam masala, cumin, and salt; toast for 1 minute until fragrant.
- Simmer Lentils & Pumpkin: Add pumpkin cubes, red lentils, kidney beans, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until pumpkin is tender.
- Add Coconut Milk: Uncover and stir in full-fat coconut milk. Simmer for 3 to 5 minutes until rich and creamy. Stir in lime juice and remove from heat.
- Garnish & Serve: Ladle into bowls, garnish with cilantro and lime, and serve with fluffy basmati rice and warm garlic naan!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg