Easy Lentil Pumpkin Chickpea Curry with Garlic Rice
This wholesome vegetarian curry combines lentils, chickpeas, and tender pumpkin in a luscious, spiced coconut-tomato sauce. It’s deeply satisfying yet light — served with fluffy garlic rice for the ultimate nourishing meal.
⏱️ Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
For the Curry:
1 tbsp olive oil or coconut oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp grated ginger
1 cup pumpkin, peeled and cubed (or butternut squash)
½ cup red lentils, rinsed
1 cup cooked chickpeas (or ½ can, drained and rinsed)
1 ½ cups vegetable broth or water
1 cup coconut milk
1 small tomato, diced (or ½ cup crushed tomatoes)
1 tsp turmeric powder
1 tsp ground cumin
½ tsp ground coriander
½ tsp paprika
¼ tsp chili flakes (optional)
Salt and pepper, to taste
Juice of ½ lemon or lime
Fresh cilantro or parsley, chopped (for garnish)
For the Garlic Rice:
1 cup basmati rice, rinsed and drained
2 cups water or broth
1 tbsp olive oil
2 garlic cloves, minced
½ tsp salt
Optional: a squeeze of lemon juice for brightness
Instructions
1. Cook the Garlic Rice
1. Heat oil in a saucepan over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add rinsed rice and stir to coat in the garlicky oil.
4. Pour in water or broth, add salt, and bring to a boil.
5. Reduce heat, cover, and simmer 12–15 minutes until the rice is fluffy.
6. Set aside and fluff with a fork before serving.
2. Make the Lentil Pumpkin Chickpea Curry
1. Heat oil in a large pan or pot over medium heat.
2. Add onion and sauté for 3–4 minutes until soft and golden.
3. Add garlic and ginger; cook for 30 seconds until fragrant.
4. Stir in the spices — turmeric, cumin, coriander, and paprika.
Let them toast for 20 seconds to release flavor.
5. Add the pumpkin cubes and lentils; toss to coat with spices.
6. Pour in vegetable broth and diced tomato. Stir well.
7. Cover and simmer 15–18 minutes until pumpkin and lentils are soft.
8. Stir in chickpeas and coconut milk.
9. Simmer uncovered for 5–7 minutes until thick and creamy.
10. Season with salt, pepper, and a squeeze of lemon juice.
3. Serve
Spoon the garlic rice into bowls.
Top generously with the lentil pumpkin chickpea curry.
Garnish with fresh cilantro or parsley and a drizzle of coconut milk or olive oil if desired.
Notes & Tips
Add greens: Stir in baby spinach or kale at the end for extra nutrients.
Make ahead: Curry keeps well for up to 3 days in the fridge — flavor deepens overnight.
Spice level: Adjust chili flakes for mild or spicy taste.
Creamier version: Add 1 extra tablespoon of coconut cream at the end.
frequently asked questions FAQs
Q: Can I use canned pumpkin purée instead of cubes?
Yes! Use ¾ cup purée and reduce the simmer time — add it after lentils are soft.
Q: What type of lentils work best?
Red or yellow lentils cook quickly and give a creamy texture.
Q: Can I freeze the curry?
Absolutely — store in freezer-safe containers for up to 2 months.
Nutritional Information
Calories: 460 kcal
Protein: 16 g
Fat: 15 g
Carbohydrates: 62 g
Fiber: 10 g
Sugars: 6 g