Pumpkin Curry with Chickpeas and Lentils Recipe

Introduction

This vibrant pumpkin curry is a comforting and flavorful dish perfect for any season. Packed with wholesome ingredients like chickpeas, lentils, and kale, it offers a delicious way to warm up with a hearty, plant-based meal.

Ingredients

• 2 tablespoons Coconut Oil (or preferred oil)
• 1 large Carrot (diced)
• 1/2 large Onion (diced)
• 3 cloves Garlic (minced)
• 1 inch Ginger Root (peeled and finely grated)
• 2 tablespoons Thai Curry Paste (red, yellow, or green)
• 1 (15-ounce can) Unsweetened Pumpkin Puree
• 1 (15-ounce can) Crushed Tomatoes (or 1.5 cups fresh tomatoes)
• 1 (15-ounce) can Chickpeas (drained) (or 1 1/2 cups cooked chickpeas)
• 1 cup Uncooked Brown Lentils
• 1 (13.5-ounce can) Coconut Milk (reserve 1 tablespoon for garnish)
• 1 1/2 cups Vegetable Broth (or any cooking liquid)
• 1/2 teaspoon Sea Salt
• 4 cups Kale (loosely chopped)

Instructions

1. Step 1: Heat coconut oil in a pot over medium-high heat until shimmering.
2. Step 2: Add diced carrot, onion, minced garlic, and grated ginger. Sauté for a few minutes until the vegetables are tender.
3. Step 3: Stir in the Thai curry paste and cook for a few more minutes, stirring frequently to release the flavors.
4. Step 4: Add pumpkin puree, crushed tomatoes, drained chickpeas, uncooked brown lentils, coconut milk, vegetable broth, sea salt, and chopped kale to the pot. Stir well to combine.
5. Step 5: Increase the heat and bring the mixture just to a boil, stirring occasionally to avoid sticking.
6. Step 6: Reduce the heat to low, cover loosely, and simmer for 20 minutes or until the lentils are cooked through. Stir occasionally to prevent burning.
7. Step 7: If you prefer a thicker curry, continue simmering uncovered to reduce the liquid. For a thinner consistency, add a bit of water or broth as needed.
8. Step 8: Serve warm, garnished with Thai basil or cilantro and a drizzle of the reserved coconut milk for added creaminess.

Tips & Variations

• Use any variety of Thai curry paste you like—red, yellow, or green—to change the flavor profile.
• Substitute kale with spinach or Swiss chard for a different leafy green option.
• For extra protein, add cooked tofu or tempeh just before serving.
• If you don’t have pumpkin puree, butternut squash puree works well as a substitute.

Storage

Allow the curry to cool completely before transferring to an airtight container. It can be refrigerated for up to 5 days or frozen for up to 30 days (longer if vacuum sealed). To reheat, thaw overnight in the refrigerator and warm gently on the stove or in the microwave, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of uncooked brown lentils?

Yes, but reduce the simmering time since canned lentils are already cooked. Add them towards the end just to heat through to avoid overcooking.

Is this curry spicy?

The heat level depends on the type and amount of Thai curry paste used. Adjust the quantity to suit your spice preference or choose a milder curry paste to keep it gentle.

Pumpkin Curry with Chickpeas and Lentils Recipe

Print Recipe

★★★★★

4.9 from 101 reviews

This vibrant and hearty Pumpkin Curry combines creamy pumpkin puree with red or yellow Thai curry paste, chickpeas, lentils, and fresh vegetables, simmered in rich coconut milk and vegetable broth. Perfect as a nutritious and comforting vegan meal, this curry is aromatic with ginger, garlic, and a gentle kick from the curry paste, offering a delightful balance of flavors and texture.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tablespoons Coconut Oil (or preferred oil)
• 1 large Carrot (diced)
• 1/2 large Onion (diced)
• 3 cloves Garlic (minced)
• 1 inch Ginger Root (peeled and finely grated)
• 4 cups Kale (loosely chopped)

Spices and Paste

• 2 tablespoons Thai Curry Paste (red, yellow, or green)
• 1/2 teaspoon Sea Salt

Canned and Dry Ingredients

• 1 (15-ounce can) Unsweetened Pumpkin Puree
• 1 (15-ounce can) Crushed Tomatoes (or 1.5 cups fresh tomatoes)
• 1 (15-ounce) can Chickpeas (drained) (or 1 1/2 cups cooked chickpeas)
• 1 cup Uncooked Brown Lentils
• 1 (13.5-ounce can) Coconut Milk (reserve 1 tablespoon for garnish)
• 1 1/2 cups Vegetable Broth (or any cooking liquid)

Instructions

1. Heat Oil: Heat 2 tablespoons of coconut oil in a pot over medium-high heat to prepare for sautéing the vegetables and aromatics.
2. Sauté Vegetables: Add diced carrot, onion, minced garlic, and freshly grated ginger to the hot oil. Sauté for a few minutes until the vegetables become tender and fragrant.
3. Add Curry Paste: Stir in 2 tablespoons of your choice of Thai curry paste (red, yellow, or green). Continue to sauté for a few minutes, stirring frequently to release the flavors.
4. Add Main Ingredients: Mix in the pumpkin puree, crushed tomatoes, drained chickpeas, uncooked brown lentils, coconut milk (reserve 1 tablespoon for garnish), vegetable broth, sea salt, and chopped kale into the pot. Stir thoroughly to combine all ingredients evenly.
5. Bring to Boil: Increase the heat slightly and bring the mixture just to a boil while stirring occasionally to prevent sticking.
6. Simmer the Curry: Cover the pot loosely and reduce the heat to maintain a gentle simmer. Let it cook for about 20 minutes, or until the lentils are tender and fully cooked, stirring occasionally to avoid burning.
7. Adjust Consistency: To thicken the curry, allow it to simmer uncovered to reduce excess liquid while stirring as needed. For a thinner texture, add a splash of water or additional broth until desired consistency is reached.
8. Serve: Serve the curry warm, garnished with Thai basil or cilantro if desired, and drizzle the reserved tablespoon of coconut milk over the top for extra creaminess.
9. Store: After cooling completely, store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days. Thaw frozen curry overnight in the refrigerator before reheating and serving.

Notes

• Choosing red, yellow, or green Thai curry paste will affect the flavor and heat level; choose based on your preference.
• You can substitute fresh tomatoes for canned crushed tomatoes if preferred.
• If you want a thicker curry, continue simmering uncovered to reduce liquid.
• Make sure to stir regularly to prevent the curry from sticking and burning on the bottom of the pot.
• This curry is vegan, gluten free, and dairy free.
• Add fresh herbs like cilantro or Thai basil as garnish for enhanced flavor.
• Leftover curry freezes well, making it great for meal prep.

Keywords: pumpkin curry, vegan curry, Thai curry, chickpea curry, healthy curry, coconut milk curry, vegetarian dinner, easy curry recipe