Pumpkin Curry Recipe

Introduction

This pumpkin curry is a hearty, flavorful dish perfect for cooler evenings. With a creamy coconut base, tender vegetables, and warming spices, it offers a satisfying and nutritious meal. It’s easy to make and adaptable for pressure cooker or stovetop preparation.

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 sea salt
• 4 cups kale, loosely chopped

Instructions

1. Step 1: Heat the coconut oil in a pot over medium-high heat.
2. Step 2: Add diced carrot, onion, minced garlic, and grated ginger. Sauté for a few minutes until tender.
3. Step 3: Stir in the Thai curry paste and sauté for another few minutes, stirring as needed.
4. Step 4: Add the pumpkin puree, crushed tomatoes, chickpeas, lentils, coconut milk, vegetable broth, sea salt, and chopped kale.
5. Step 5: Increase heat and bring the mixture to a boil, stirring occasionally.
6. Step 6: Cover loosely and simmer for 20 minutes or until lentils are cooked through, stirring as needed.
7. Step 7: To thicken the curry, continue simmering uncovered to reduce the liquid. For a thinner curry, add a splash of water or broth as desired.
8. Step 8: Serve warm, garnished with Thai basil or cilantro and a drizzle of the reserved coconut milk.

Tips & Variations

• For added protein, you can stir in cooked chicken after cooking or add raw boneless chicken pieces when adding liquids and cook through.
• Swap kale for spinach or Swiss chard if preferred.
• Adjust the spice level by selecting mild or spicy curry paste.
• Using brown lentils provides a nice texture, but red lentils can be used for a smoother curry; reduce cooking time accordingly.
• To boost flavor, garnish with fresh herbs like cilantro or Thai basil.

Storage

Allow the pumpkin curry to cool completely before transferring into an airtight container. Refrigerate for up to 5 days or freeze for up to 30 days. To reheat, thaw in the refrigerator overnight if frozen, then warm gently on the stove or in the microwave, stirring occasionally. Add a splash of water or broth if the curry thickens too much during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dry lentils?

Yes, but since canned lentils are already cooked, you’ll need less cooking time and should reduce the liquid added to avoid a soupy curry. Add canned lentils in the last few minutes of cooking to heat through.

How can I prevent the curry from sticking or burning in a pressure cooker?

Make sure to properly sauté the vegetables before pressure cooking and add enough liquid. Check that the sealing ring is correctly placed in your pressure cooker. If you get a “burn” notice, release pressure, stir, add a bit more liquid, and try again.

Pumpkin Curry Recipe

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★★★★★

4.9 from 73 reviews

This vibrant Pumpkin Curry recipe is a hearty, flavorful vegan and gluten-free dish perfect for cozy dinners. Combining pumpkin puree, chickpeas, lentils, and kale with Thai curry paste and coconut milk creates a creamy, nutritious curry packed with warm spices and wholesome ingredients. It’s easy to prepare on the stovetop or in an Instant Pot, making it a versatile meal for any season, especially during fall.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Dinner, Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free, Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 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
• 4 cups Kale, loosely chopped

Curry Base and Legumes

• 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 Sea Salt

Instructions

1. Heat oil and sauté aromatics: In a 4-quart soup pot over medium-high heat, warm 2 tablespoons coconut oil. Add diced carrot, diced onion, minced garlic, and grated ginger. Sauté for a few minutes until vegetables are tender and fragrant.
2. Add curry paste: Stir in 2 tablespoons of your choice of Thai curry paste (red, yellow, or green). Continue sautéing for a few minutes, stirring frequently to release the flavors.
3. Add main ingredients: Mix in the pumpkin puree, crushed tomatoes, drained chickpeas, uncooked brown lentils, coconut milk, vegetable broth, sea salt, and chopped kale. Stir well to combine all ingredients evenly.
4. Simmer the curry: Increase the heat and bring the mixture just to a boil. Once boiling, reduce heat to low, cover loosely, and simmer for 20 minutes, stirring occasionally, until lentils are fully cooked and curry has thickened to your preferred consistency. Add water or broth if you prefer a thinner curry, or simmer longer to thicken.
5. Serve and garnish: Serve the curry warm, garnished with Thai basil or cilantro and a drizzle of the reserved tablespoon of coconut milk for added richness.
6. Storage instructions: Let the curry cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days or freeze for up to 30 days. Thaw in the refrigerator overnight before reheating and serving.

Notes

• For a thicker curry, simmer uncovered for longer to reduce liquid.
• You can add cooked or raw boneless chicken pieces; if raw, cook them during the simmering stage until fully cooked through.
• Pressure cooker instructions are included: use the sauté function for aromatics and curry paste, then pressure cook on high for 6 minutes followed by a 10-minute natural release.
• Use any Thai curry paste variant (red, yellow, or green) to tweak flavor profiles.
• This recipe is versatile for substituting with sweet potatoes or other vegetables.
• Adjust salt and spice levels to taste.
• Store leftovers in airtight containers to preserve freshness.

Keywords: Pumpkin curry, vegan pumpkin recipe, gluten free curry, Thai curry paste, lentil curry, healthy pumpkin dish, fall recipes, plant-based curry