Pumpkin Lentil Curry with Chickpeas & Garlic Rice
A cozy bowl made with soft pumpkin, protein-rich lentils, hearty chickpeas, and aromatic garlic rice.
⏱️ Total Time
Prep: 10 minutes
Cook: 25–30 minutes
Total: 35–40 minutes
Ingredients
For the Curry
1 cup red lentils (rinsed)
1½ cups pumpkin cubes (fresh or frozen)
1 can chickpeas (drained & rinsed)
1 medium onion, finely chopped
3 garlic cloves, minced
1 inch ginger, grated
1–2 tbsp olive oil
1 tsp turmeric
1 tsp cumin
1 tsp coriander powder
½ tsp paprika (optional, mild)
½ tsp black pepper
Salt to taste
1 cup coconut milk (or ½ cup for lighter version)
2–2½ cups vegetable broth or water
1 tbsp lemon juice
Fresh cilantro or parsley for garnish
For garlic rice
1 cup basmati or long-grain rice
2 cups water
1 tbsp olive oil or butter
3–4 garlic cloves, minced
½ tsp salt
Optional: pinch of black pepper
Instructions
1. Sauté the Base
1. Heat olive oil in a pot.
2. Add onions and cook for 4–5 minutes.
3. Add garlic + ginger and sauté 1 minute.
2. Add Spices & Pumpkin
1. Add turmeric, cumin, coriander, paprika, black pepper.
2. Stir for 30 seconds.
3. Add pumpkin cubes and coat them with the spices.
3. Add Lentils & Liquid
1. Add rinsed lentils + chickpeas.
2. Pour in broth/water and mix.
3. Add salt.
4. Bring to a boil, then lower heat.
4. Simmer
Cook 15–20 minutes, until pumpkin is soft and lentils creamy.
Add coconut milk and simmer 5 minutes more.
Adjust thickness with water if needed.
5. Finish
Add lemon juice.
Taste for salt.
Garnish with parsley or cilantro.
Instructions
1. Heat olive oil in a pot.
2. Add minced garlic and cook on low until fragrant (1 minute).
3. Add rice and mix to coat in garlicky oil.
4. Add water and salt.
5. Bring to a boil, then simmer with lid for 12 minutes.
6. Turn off heat and let rest 5 minutes before fluffing.
✨ Tips
Add spinach or kale to the curry for more nutrients.
Use sweet potatoes instead of pumpkin if needed.
Add chili flakes only if you want it slightly spicy.
For extra creaminess: mash a few pumpkin cubes into the curry.
️ Nutrition information
Calories: 450–520
Protein: 17–20g
Carbs: 65–70g
Fat: 10–14g