Pumpkin Curry Recipe

Why You’ll Love This Recipe

I love this pumpkin curry because it’s so simple, filling, and flavorful. Everything comes together in one pot, and it uses mostly pantry staples—canned pumpkin, curry paste, and legumes. It’s naturally vegan, gluten-free, and incredibly satisfying without being heavy. The balance of creaminess, spice, and texture makes it feel comforting yet nourishing. Whether I’m cooking for myself or serving guests, this curry always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons coconut oil (or any preferred oil)
1 large carrot, diced
½ large onion, diced
3 cloves garlic, minced
1 inch fresh ginger root, grated
2 tablespoons Thai curry paste (red, yellow, or green)
1 can (15 oz) unsweetened pumpkin puree
1 can (15 oz) crushed tomatoes (or 1½ cups fresh chopped tomatoes)
1 can (15 oz) chickpeas, drained (or 1½ cups cooked chickpeas)
1 cup uncooked brown lentils
1 can (13.5 oz) coconut milk (reserve 1 tbsp for garnish)
1½ cups vegetable broth (or any preferred liquid)
½ teaspoon sea salt
4 cups chopped kale (loosely packed)

Directions

Stove Top Method:

1. I heat the coconut oil in a large pot over medium-high heat.

2. I sauté the carrot, onion, garlic, and ginger for a few minutes until softened and fragrant.

3. I stir in the Thai curry paste and cook for another minute or two, letting the spices bloom.

4. Next, I add the pumpkin puree, crushed tomatoes, chickpeas, brown lentils, coconut milk (reserving 1 tablespoon for garnish), vegetable broth, salt, and kale.

5. I increase the heat and bring the mixture just to a boil, stirring occasionally.

6. Once boiling, I reduce the heat to low, cover loosely, and simmer for about 20 minutes, or until the lentils are tender.

7. To thicken, I continue simmering uncovered to reduce the liquid slightly. For a thinner curry, I add a splash of broth or water as needed.

8. I stir well before serving and garnish with Thai basil or cilantro and a drizzle of the reserved coconut milk.

Servings and timing

This recipe makes about 8 cups.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 148 kcal per 1-cup serving

Variations

• I sometimes swap the brown lentils for red lentils if I want it to cook even faster (red lentils take about 15 minutes).

• If I want extra creaminess, I add an extra splash of coconut milk or stir in a spoonful of cashew cream at the end.

• I’ve made this with sweet potatoes or butternut squash instead of carrots—it adds a nice extra sweetness.

• For extra heat, I add a chopped chili or a pinch of cayenne when cooking the aromatics.

• If I want more protein, I stir in tofu cubes or a scoop of cooked quinoa before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. The flavors deepen and taste even better the next day. To reheat, I warm it gently on the stove or microwave until hot, adding a splash of broth if it’s too thick.

For longer storage, I freeze it in individual portions for up to 30 days (or longer if vacuum-sealed). I thaw overnight in the fridge and reheat as usual.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I roast and mash fresh pumpkin or use homemade puree. Just make sure it’s smooth and not too watery for the best texture.

What curry paste should I use?

I usually go with red Thai curry paste for a nice balance of flavor and heat, but yellow or green works too. I adjust the amount based on how spicy I want it.

Can I use other greens besides kale?

Absolutely. I’ve used spinach, collard greens, or Swiss chard. Just add tender greens toward the end so they don’t overcook.

Will red lentils work instead of brown?

Yes, but red lentils cook faster and break down more, resulting in a creamier texture. I reduce the simmering time to about 15 minutes if using red lentils.

Is it okay to skip the chickpeas?

If I’m out of chickpeas, I double the lentils or add white beans, tofu, or another protein source to keep it hearty.

Conclusion

This Pumpkin Curry is a vibrant, nourishing dish I keep coming back to during cooler months—or anytime I want something comforting and healthy. It’s packed with plant-based protein, fiber, and bold flavor, and it’s easy enough for weeknights yet special enough to serve for guests. With minimal prep and one pot, it’s a low-stress way to enjoy a delicious, nutritious meal.

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