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Pumpkin Curry with Chickpeas and Lentils Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/pumpkin-curry-with-chickpeas-and-lentils-recipe/