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pumpkin curry in bowl with spoon
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5 from 26 votes

Pumpkin Curry Recipe

This pumpkin curry is a quick and easy one-pot meal made with canned pumpkin, vegetables, lentils, and chickpeas in a creamy coconut curry sauce. It's so nutritious and perfect for busy weeknights.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, entree, Main Course
Cuisine: Asian
Diet: Gluten Free, Vegan
Servings: 8 Cups
Calories: 148kcal
Author: Traci

Equipment

Ingredients

  • 2 tablespoons Coconut Oil or preferred oil
  • 1 large Carrot diced
  • ½ large Onion diced
  • 3 cloves Garlic minced
  • 1 inch Ginger Root peeled and finely grated
  • 2 tablespoons Thai Curry Paste red, yellow, or green
  • 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 ½ cups cooked chickpeas
  • 1 cup Uncooked Brown Lentils
  • 1 (13.5-ounce can) Coconut Milk reserve 1 tablespoon for garnish
  • 1 ½ cups Vegetable Broth or any cooking liquid
  • ½ teaspoon Salt
  • 4 cups Kale loosely chopped

Instructions

Stove instructions (get pressure cooker method in footnotes)

  • Heat OIL in pot over medium-high heat.
  • Add CARROT, ONION, GARLIC, GINGER and sauté a few minutes until tender.
  • Add CURRY PASTE and sauté a few minutes, stirring as needed.
  • Stir in PUMPKIN PUREE, TOMATOES, CHICKPEAS, LENTILS, COCONUT MILK, VEGETABLE BROTH, SALT, and KALE.
  • Increase heat and bring just to a boil, stirring as needed.
  • Cover loosely and simmer 20 minutes or until lentils are cooked through, stirring as needed.
  • Note: To thicken the curry, continue simmering to reduce the liquid amount to your liking, stirring as needed. For a thinner consistency, add a few splashes of water or broth as needed.

Serving and storage

  • Serve warm garnished with Thai basil or cilantro and a drizzle of the reserved coconut milk.
  • To store, cool completely and refrigerate in an airtight container up to 5 days or 30 days in the freezer (or longer if vacuum sealed). To thaw, transfer container to the refrigerator for an overnight stay and it will be ready to heat and serve.

Notes

Pressure Cooker Instructions
  1. Select "Sauté" on the cooker and add OIL. When the display reads "Hot", add CARROTS, ONIONS, GINGER, and GARLIC. Sauté until tender, stirring as needed.
  2. Add CURRY PASTE and sauté a few minutes, stirring as needed.
  3. Press "Cancel". Then stir in PUMPKIN PUREE, TOMATOES, CHICKPEAS, LENTILS, COCONUT MILK, VEGETABLE BROTH, SALT, and KALE.
  4. Secure lid, turn pressure valve to "Sealing" position. Select "Manual" or "Pressure Cook” 6 minutes on HIGH pressure. When cook cycle is done, allow pot to sit undisturbed for a 10-minute (NPR) natural pressure release. Carefully turn pressure valve to "Venting" position to release any remaining steam.
  5. Remove lid, stir, and serve warm.

Nutrition

Serving: 1cup | Calories: 148kcal | Carbohydrates: 21g | Protein: 8g | Fat: 4g | Saturated Fat: 3g | Sodium: 343mg | Potassium: 445mg | Fiber: 8g | Sugar: 2g | Vitamin A: 5564IU | Vitamin C: 43mg | Calcium: 76mg | Iron: 2mg