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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/pumpkin-curry-recipe/