Pumpkin Curry

This comforting Pumpkin Curry is a vibrant, plant-based dish that marries the earthy sweetness of roasted pumpkin with protein-rich lentils. Infused with warm spices like turmeric, cumin, and curry powder, it offers a rich, savory depth balanced by the natural sweetness of apples and tomatoes. The texture is thick and satisfying, perfect for scooping with rice or naan. Ideal for chilly weeknights or batch cooking, this vegan main is nourishing, flavorful, and incredibly easy to prepare with pantry staples. It&# 226;ÂÂs a wholesome meal that feels both indulgent and healthy.

Cooking Method: Sautéing

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 350.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This comforting Pumpkin Curry is a vibrant, plant-based dish that marries the earthy sweetness of roasted pumpkin with protein-rich lentils. Infused with warm spices like turmeric, cumin, and curry powder, it offers a rich, savory depth balanced by the natural sweetness of apples and tomatoes. The texture is thick and satisfying, perfect for scooping with rice or naan. Ideal for chilly weeknights or batch cooking, this vegan main is nourishing, flavorful, and incredibly easy to prepare with pantry staples. It&# 226;ÂÂs a wholesome meal that feels both indulgent and healthy.

Ingredients

1 cup Red or brown lentils
6 cup Water
1/2 teaspoon Turmeric
1 tablespoon Canola oil
1 lg Onion, diced
2 Tomatoes, cored and chopped
3 To Cloves garlic, minced
1 1/2 tablespoon Curry powder
2 teaspoon Cumin

Directions

1
Rinse the lentils and place them in a large pot with 6 cups of water and turmeric.
2
Bring to a boil, then reduce heat to medium-low and simmer for 45 minutes until tender.
3
Drain the lentils, reserving 2 1/2 cups of the cooking liquid.
4
Meanwhile, heat canola oil in a large saucepan over medium heat.
5
Add diced onion and sautÃÂ© for 4 minutes until softened.
6
Stir in chopped tomatoes and minced garlic, cooking for 4 more minutes.
7
Add curry powder, cumin, salt, pepper, and ground cloves, stirring constantly for 1 minute to bloom the spices.
8
Return the cooked lentils and reserved cooking liquid to the pot.
9
Add peeled, chopped pumpkin, diced potatoes, carrots, and tomato paste.
10
Simmer over medium-low heat for 35 to 40 minutes until the vegetables are fork-tender.
11
Stir in shredded leafy greens and diced apples, cooking for 15 more minutes until wilted and warm.
12
Serve hot, garnished with fresh herbs if desired.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 350.0kcal

% Daily Value *
Total Fat 16.0g25%
Saturated Fat 7.2g36%
Cholesterol 28.9mg10%
Sodium 28.4mg2%
Total Carbohydrate 47.9g16%
Dietary Fiber 7.3g30%
Sugars 10.3g
Protein 11.9g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe includes ingredients (pumpkin, potatoes, carrots, tomato paste, apples, leafy greens, salt, pepper, cloves) not listed in the ingredient section. Ensure you have these on hand for the full dish.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: pumpkin, curry, lentils, vegan, indian, spicy, healthy, dinner, plant-based, comfort food, warm, aromatic, gluten-free, easy, weeknight, hearty, seasonal, fall, winter, vegetarian

Read it online: https://www.chefs-mate.com/recipe/pumpkin-curry/