Pumpkin Lentil Curry

This pumpkin lentil curry features tender lentils simmered in an super flavorful pumpkin curry sauce and piled high over bowls of fluffy rice with fresh cilantro and lime wedges.

This curry is about the best example I could think of for “fall in a pot!” Pumpkin sure is the star of the show today.

Co-starring alongside the pumpkin are an absolute mess of tender lentils. Lentils don’t get nearly enough love in my opinion, so I pile them to capacity in this creamy curry which eliminates the need for meat making this curry not only vegetarian, but also vegan!

This curry is for non-vegans and vegans alike because it really is that good.

You’ll only need about 40 minutes to pull off this curry and yep, we’re doing it all in one pot as well! The dinner wins just keep on coming and coming.

The best part about this curry is that it’s so adaptable based on your personal preference. You can pile it up with vegetables, adjust the heat level, add meat if you want, and much more!

This Lentil Curry features…

• A rich and flavorful coconut milk pumpkin curry base
• Tender lentils and baby spinach
• Ready in minutes and incredible piled over steamed rice

Making the Lentil Curry

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Vegetable oil
• Sweet onion
• Ginger
• Garlic
• Red curry paste
• Turmeric
• Coriander
• Coconut milk
• Diced tomatoes
• Pumpkin puree
• Vegetable broth
• Lentils
• Baby spinach
• Rice
• Lime
• Cilantro

Choosing Your Lentils

This recipe works with brown, green, and black lentils. Be aware, you may have to adjust the cook time slightly depending on the lentils you use (particularly black lentils tend to take a bit longer to cook).

I typically use brown lentils in this curry since they’re easily accessible and they usually take 15-20 minutes of cooking to become tender. If you find that your sauce is reducing too much before the lentils are tender, add a little additional veggie broth.

Tips for Perfect Lentil Curry

1. Use fresh garlic and ginger – this is where a lot of the amazing flavor comes from! I highly recommend using these ingredients fresh.
2. Simmer curry – simmering is where a lot of the flavor is built in the curry and it also cooks the lentils. Don’t rush the simmering process.
3. Use full-fat coconut milk – this adds an unmatchable richness to the sauce that you can only get from using full-fat coconut milk.
4. Add spinach at end of cooking – this will keep the spinach from overcooking.
5. Add fresh lime and cilantro – add these ingredients to your personal bowl for one last little punch of flavor!

Recipe Variations

Try these ideas for a different twist on this curry.

• Add more veggies – try adding butternut squash, sweet pepper, green beans, zucchini, or carrots.
• Make it meaty – simmer browned cooked chicken or steak in curry for a meaty version.
• Add heat – add cayenne pepper, fresh jalapeno, or hot sauce to taste for a spicy curry.

Storing and Freezing Curry

This curry stores well in refrigerator up to 6 days. For an easy meal prep option, arrange curry in meal prep containers with steamed rice, cilantro, and lime wedges for easy reheating later.

To freeze curry, allow to cool completely, store in a freezer-safe container, and freeze up to 2 months. Thaw curry completely in refrigerator and reheat via stovetop or microwave for serving.

No way around it, this curry is a fall dinner keeper! The curry sauce is so silky from the pumpkin puree and absolutely jam-packed with fragrant flavors and tender lentils in every bite.

Don’t forget the hearty slices of naan alongside your bowl for all the dipping!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More curry recipes to make next!

• Harissa Chickpea Butternut Squash Curry
• One Pot Curry Chicken and Rice
• Charred Sweet Corn Zucchini Curry