Pumpkin Curry Recipe
A creamy, one-pot vegan curry made with pumpkin, lentils, chickpeas, and coconut milk—easy, nutritious, and perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 cups
- Category: Dinner, Entree, Main Course
- Method: Stovetop or Pressure Cooker
- Cuisine: Asian
- Diet: Vegan
Ingredients
2 tbsp coconut oil (or preferred oil)
1 large carrot, diced
½ large onion, diced
3 cloves garlic, minced
1 inch ginger root, peeled and grated
2 tbsp Thai curry paste (red, yellow, or green)
1 (15 oz) can pumpkin puree (unsweetened)
1 (15 oz) can crushed tomatoes (or 1.5 cups fresh chopped tomatoes)
1 (15 oz) can chickpeas, drained (or 1½ cups cooked chickpeas)
1 cup uncooked brown lentils
1 (13.5 oz) can coconut milk (reserve 1 tbsp for garnish)
1½ cups vegetable broth (or any cooking liquid)
½ tsp sea salt
4 cups kale, loosely chopped
Instructions
Stovetop Method:
Heat oil in a large pot over medium-high heat.
Add carrot, onion, garlic, and ginger. Sauté for 3–4 minutes until softened.
Add curry paste and sauté another 1–2 minutes, stirring to prevent sticking.
Stir in pumpkin puree, crushed tomatoes, chickpeas, lentils, coconut milk, broth, salt, and kale.
Bring to a boil, then reduce to a simmer. Cover loosely and cook for 20 minutes, stirring occasionally, until lentils are tender.
Simmer uncovered longer to thicken, or add extra broth to loosen consistency.
Serving:
Serve warm with a drizzle of reserved coconut milk and garnish with Thai basil or cilantro.
Storage:
Cool completely before storing. Refrigerate in an airtight container for up to 5 days or freeze for up to 30 days. For best results, thaw overnight in the fridge before reheating.
Notes
Great served with rice, naan, or flatbread.
Use red lentils for a quicker-cooking version (reduce simmer time).
Customize with spinach, sweet potatoes, or bell peppers.
Find it online: https://allrecipesmade.com/pumpkin-curry-recipe/
