One-Pot Pumpkin Lentil Curry
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. It's also vegan, dairy-free, and gluten-free.
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.
Calories: 455kcal, Carbohydrates: 40g, Protein: 15g, Fat: 28g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 1083mg, Potassium: 834mg, Fiber: 16g, Sugar: 5g, Vitamin A: 9970IU, Vitamin C: 8mg, Calcium: 70mg, Iron: 8mg
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