Vegan Pumpkin and Lentil Curry

Indulge in the delightful fusion of flavors with this Vegan Pumpkin and Lentil Curry. A powerhouse of nutrition and taste, this dish epitomizes the perfect blend of the creamy texture of pumpkins with the wholesomeness of lentils. Dive into this guide to make the most mouthwatering and wholesome Vegan Pumpkin and Lentil Curry your kitchen has ever witnessed!

Vegan Pumpkin and Lentil Curry Ingredients

• Pumpkin: 1 medium-sized (around 2 lbs) [approximately 900g]
• Green Lentils: 1 cup [approximately 190g]
• Onions: 1 large, finely chopped
• Garlic: 3 cloves, minced
• Ginger: 1-inch piece, grated
• Tomatoes: 2 large, chopped
• Coconut milk: 1 can (14 oz) [approximately 400ml]
• Olive oil: 2 tablespoons [30ml]
• Curry powder: 2 teaspoons
• Ground turmeric: 1 teaspoon
• Ground cumin: 1 teaspoon
• Chili flakes: ½ teaspoon (adjust based on your heat preference)
• Salt: to taste
• Fresh cilantro: for garnishing

Preparation & Cooking Time: 45 minutes

Serves: 4

Nutritional Facts (per serving)

• Calories: 260
• Protein: 12g
• Carbohydrates: 40g
• Dietary Fiber: 13g
• Sugars: 8g
• Fat: 7g
• Saturated Fat: 3g
• Sodium: 300mg

Vegan Pumpkin and Lentil Curry Cooking Instructions

1. Begin by preparing your pumpkin. Peel, deseed, and chop it into bite-sized cubes. Set aside.
2. Rinse the green lentils under cold water until the water runs clear.
3. In a large pot or pan, heat the olive oil over medium heat. Once hot, add the onions. Sauté until translucent.
4. Stir in the minced garlic and grated ginger. Let it cook for a minute or until aromatic.
5. Add the chopped tomatoes to the pot. Cook until they soften and break down, creating a sauce-like consistency.
6. Mix in your spices: curry powder, ground turmeric, ground cumin, and chili flakes. Stir well, allowing the spices to coat the onion-tomato mixture.
7. Introduce the pumpkin cubes and rinsed lentils to the pot. Mix well.
8. Pour in the can of coconut milk and add enough water to cover the ingredients.
9. Season with salt to taste.
10. Cover the pot with a lid, and let your Vegan Pumpkin and Lentil Curry simmer for about 30-35 minutes or until the lentils are tender and the pumpkin is cooked through. Make sure to stir occasionally to prevent sticking.
11. Once done, check the seasoning and adjust if necessary.

Tips

1. For an extra layer of flavor, you can toast the spices for a minute or two before adding the tomatoes.
2. You can replace green lentils with red lentils for a creamier texture. Adjust the cooking time as red lentils cook faster.
3. If you’re not a fan of heat, omit the chili flakes or adjust to your liking.

Serving Suggestions

• Serve the Vegan Pumpkin and Lentil Curry over a bed of steamed rice or quinoa.
• A side of naan or flatbread pairs beautifully with this dish.
• Garnish with freshly chopped cilantro and a squeeze of lemon for a fresh touch.

At AH7, we’re passionate about promoting healthy and delectable food choices, like this Vegan Pumpkin and Lentil Curry. Ensuring that our readers receive the best, accurate, and engaging content is our topmost priority. Dive into more of our recipes and make every meal a memorable experience!

VEGAN PUMPKIN AND LENTIL CURRY

Indulge in the delightful fusion of flavors with this Vegan Pumpkin and Lentil Curry. A powerhouse of nutrition and taste, this dish epitomizes the perfect blend of the creamy texture of pumpkins with the wholesomeness of lentils. Dive into this guide to make the most mouthwatering and wholesome Vegan Pumpkin and Lentil Curry your kitchen has ever witnessed!

5 from 1 vote

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Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

VEGAN PUMPKIN AND LENTIL CURRY

Amount per Serving

Calories

260

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

3

g

19

%

Sodium

 

300

mg

13

%

Carbohydrates

 

40

g

13

%

Fiber

 

13

g

54

%

Sugar

 

8

g

9

%

Protein

 

12

g

24

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Pumpkin: 1 medium-sized around 2 lbs [approximately 900g]
• Green Lentils: 1 cup [approximately 190g]
• Onions: 1 large finely chopped
• Garlic: 3 cloves minced
• Ginger: 1-inch piece grated
• Tomatoes: 2 large chopped
• Coconut milk: 1 can 14 oz [approximately 400ml]
• Olive oil: 2 tablespoons [30ml]
• Curry powder: 2 teaspoons
• Ground turmeric: 1 teaspoon
• Ground cumin: 1 teaspoon
• Chili flakes: ½ teaspoon adjust based on your heat preference
• Salt: to taste
• Fresh cilantro: for garnishing

Instructions

• Begin by preparing your pumpkin. Peel, deseed, and chop it into bite-sized cubes. Set aside.
• Rinse the green lentils under cold water until the water runs clear.
• In a large pot or pan, heat the olive oil over medium heat. Once hot, add the onions. Sauté until translucent.
• Stir in the minced garlic and grated ginger. Let it cook for a minute or until aromatic.
• Add the chopped tomatoes to the pot. Cook until they soften and break down, creating a sauce-like consistency.
• Mix in your spices: curry powder, ground turmeric, ground cumin, and chili flakes. Stir well, allowing the spices to coat the onion-tomato mixture.
• Introduce the pumpkin cubes and rinsed lentils to the pot. Mix well.
• Pour in the can of coconut milk and add enough water to cover the ingredients.
• Season with salt to taste.
• Cover the pot with a lid, and let your Vegan Pumpkin and Lentil Curry simmer for about 30-35 minutes or until the lentils are tender and the pumpkin is cooked through. Make sure to stir occasionally to prevent sticking.
• Once done, check the seasoning and adjust if necessary.

Notes

• For an extra layer of flavor, you can toast the spices for a minute or two before adding the tomatoes.
• You can replace green lentils with red lentils for a creamier texture. Adjust the cooking time as red lentils cook faster.
• If you’re not a fan of heat, omit the chili flakes or adjust to your liking.