Description
This Pumpkin Curry Recipe is a quick, cozy one-pot meal made with pumpkin purée, lentils, chickpeas, and vegetables simmered in a creamy coconut curry sauce. Perfect for busy weeknights, meal prep, and plant-based comfort food lovers.
Ingredients
2 tablespoons coconut oil or preferred oil
1 large carrot, diced
½ large onion, diced
3 cloves garlic, minced
1 inch fresh ginger, peeled and finely grated
2 tablespoons Thai curry paste (red, yellow, or green)
1 (15-ounce) can unsweetened pumpkin purée
1 (15-ounce) can crushed tomatoes
1 (15-ounce) can chickpeas, drained
1 cup uncooked brown lentils
1 (13.5-ounce) can coconut milk (reserve 1 tablespoon for garnish)
1½ cups vegetable broth
½ teaspoon sea salt
4 cups kale, loosely chopped
Instructions
Heat oil in a large pot or Dutch oven over medium-high heat.
Add carrot, onion, garlic, and ginger. Sauté until tender and fragrant.
Stir in the curry paste and cook for 1–2 minutes to release the flavors.
Add pumpkin purée, crushed tomatoes, chickpeas, lentils, coconut milk, vegetable broth, salt, and kale. Stir well.
Bring to a gentle boil, then reduce heat and simmer loosely covered for about 20 minutes, stirring occasionally, until lentils are tender.
Adjust consistency as desired by simmering longer to thicken or adding broth to thin. Serve warm.
Notes
For a thinner curry, add extra vegetable broth or water.
Spinach can be substituted for kale.
This curry tastes even better the next day and freezes well.
Pressure cooker instructions can be used for faster cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 148 kcal
- Sugar: 2 g
- Sodium: 343 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg