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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!
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Total Time: 45 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.