25-Minute One-Pot Pumpkin Lentil Curry
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This quick, easy, and nourishing One-Pot Pumpkin Lentil Curry is ready in 25 minutes! It’s perfect for busy families who still want to create wholesome dinners.
I share approachable, nourishing recipes like this pumpkin lentil curry to make it easier for moms to balance busy schedules with meals that truly support their family’s health.
Indian food is probably my all-time favorite type of food. Though I am no master at cooking it, I do like to try to cook with some of the flavors and spices commonly found in Indian dishes. This Red Lentil Curry is a very quick and easy Indian-inspired meal that is great for busy weeknights.
I love that it’s ready in under 30 minutes, is rich in flavor, made in only one pot, and can be prepped in advance and then frozen for a healthy meal during busy weeks.
I usually serve some “safe” foods for my kids alongside this curry and provide some pita or naan bread for them to dip into the curry. Having the option to dip their pita into the lentil curry has been a great way for them to try this dish and to realize that they actually love it!
Recipe Ingredients
You’ll need the following ingredients to make this Pumpkin Lentil Coconut Curry:
Ingredient Notes
- Red Lentils: I’ve found that red lentils can be a little challenging to find in stores. I’ve had success at places like Whole Foods and Sprouts, or places where there are bins of things like beans, rice, and nuts. You can also order red lentils online, to help make it easier.
- Coconut Milk: Use full-fat coconut milk for best results. The low fat coconut milk is not creamy enough.
- Pumpkin Puree: Use “pumpkin puree” or “pure pumpkin”, not “pumpkin pie filling”. Pumpkin pie filling has added spices and sugar. Be sure to check the ingredient label to make sure pumpkin is the only ingredient.
Additions & Substitutions
- Spinach: Add a big handful of spinach at the very end to add some leafy green vegetables to the recipe.
- Chickpeas: Try adding chickpeas for some extra protein and fiber. I would add these at the end.
- Vegetable Broth: You can use chicken broth, if you prefer it and don’t need the recipe to be vegan/vegetarian.
- Coconut Sugar: You can use brown sugar or maple syrup as a replacement.
- Garam Masala: If you don’t have garam masala on hand, you can add 1/4 – 1/2 teaspoon of cinnamon instead.
- Fresh Ginger: If you don’t have fresh ginger on hand, you can substitute 1/4 teaspoon ginger powder.
Tools For This Recipe
- Large pot
How to Make Pumpkin Lentil Curry: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: In a large pot, heat olive oil over medium heat. Add onions and carrots and saute for approximately 3 minutes.
Step 2: Stir in garlic, ginger, and red lentils and continue sauteeing for 2 more minutes.
Step 3: Add coconut milk, pumpkin puree, vegetable broth, salt, curry powder, garam masala, turmeric powder, and coconut sugar and stir well. Cover, bring to a boil, and then turn down heat to let simmer for 8-10 minutes until lentils are soft.
What to Serve With Lentil Pumpkin Curry
- Instant Pot Turmeric Rice or brown/white rice
- Pita bread, naan, roti, or paratha
- Raita, or a cooling cucumber and vinegar salad
- Roasted vegetables such as potatoes or eggplant
- Top with: a dollop of plain yogurt (use dairy-free if needed), cilantro, and cashews
Storage & Reheating
- Fridge: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezer: Let the curry cool completely and then transfer it to an airtight freezer-safe container. I love using Soupercubes Trays to easily freeze recipes in pre-portioned amounts! Store the soup in the freezer for up to 3 months.
- Reheating: When you’re ready to use the curry, take it out of the freezer and place it in the refrigerator the night before to thaw. Then, reheat in the microwave or in a pot on the stove. If you don’t remember to thaw the curry the night before (something I would easily forget to do!), you can microwave it for 3-5 minutes (or until heated through) in a microwave-safe dish with a little bit of water added to it, stirring every minute or so. You can also reheat on the stove.
Frequently Asked Questions
It sure is! I love using 2-Cup Soupercubes Trays to freeze this dal, so that it’s pre-portioned and can be easily served on a busy weeknight!
Yes! It’s not only vegan, it’s also gluten-free and dairy-free.
Turmeric rice, brown/white rice, naan, paratha, or roti. It would be great with raita or a simple fresh cucumber and vinegar salad, or some roasted vegetables like potatoes or eggplant.
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One-Pot Pumpkin Lentil Curry
Ingredients
- 2 tablespoons olive oil
- ½ white onion, diced
- 1 large carrot, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 cup dried red lentils, rinsed
- 1 (13.5-ounce) can full-fat coconut milk
- ¾ cup pumpkin puree
- 2 cups vegetable broth
- 1 teaspoon salt, plus more to taste
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- 1 teaspoon coconut sugar, brown sugar or maple syrup work too!
- (Optional) Squeeze of lemon juice to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onions and carrot and saute for approximately 3 minutes.
- Stir in garlic, ginger, and red lentils and continue sauteeing for 2 more minutes.
- Add coconut milk, pumpkin puree, vegetable broth, salt, curry powder, garam masala, turmeric powder, and coconut sugar and stir well.
- Cover, bring to a boil, and then turn down heat to let simmer for 8-10 minutes until lentils are soft.