Pumpkin Lentil Curry with Chickpeas and Rice
This warming curry brings together creamy pumpkin, protein-packed lentils, and hearty chickpeas in a fragrant coconut curry sauce. Served over fluffy rice, it’s a complete vegetarian (and vegan-friendly) meal that’s rich in fiber, plant protein, and comforting spices.
⏱ Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
For the curry:
2 tbsp olive oil or coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece ginger, grated
1 green chili (optional, deseeded for less heat)
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp smoked paprika
½ tsp garam masala (for finishing)
1 cup red lentils, rinsed
2 cups pumpkin, peeled and diced (or butternut squash)
1 can (400g / 14 oz) chickpeas, drained and rinsed
1 can (400ml / 14 oz) coconut milk
2 cups vegetable broth (or water + bouillon)
Salt and pepper, to taste
Juice of ½ lime
For serving:
2 cups cooked basmati or jasmine rice
Fresh cilantro leaves, chopped
Toasted pumpkin seeds (optional)
Instructions
1. Cook aromatics: Heat oil in a large pot over medium heat. Sauté onion 5 minutes until soft. Add garlic, ginger, and chili, cook another minute until fragrant.
2. Toast spices: Stir in curry powder, cumin, coriander, turmeric, and paprika. Cook 30 seconds to bloom flavors.
3. Add main ingredients: Stir in pumpkin, red lentils, chickpeas, coconut milk, and vegetable broth. Season with salt and pepper.
4. Simmer: Bring to a boil, then reduce to low. Cover and simmer 25–30 minutes, stirring occasionally, until pumpkin is tender and lentils are creamy. Add more broth if too thick.
5. Finish: Stir in garam masala and lime juice. Adjust seasoning to taste.
6. Serve: Spoon curry over fluffy rice. Garnish with cilantro and pumpkin seeds if using.
Notes & Tips
For extra creaminess, blend half the curry before serving.
Swap pumpkin with sweet potato or carrots if preferred.
Add spinach or kale in the last 5 minutes for more greens.
Store leftovers in the fridge up to 3 days or freeze for 1 month.
❓ Frequently asked questions FAQ
Q: Can I use green or brown lentils instead of red?
Yes, but increase cooking time by 10–15 minutes as they take longer to soften.
Q: How do I make it spicier?
Add cayenne pepper or more chili while cooking.
Q: What can I use instead of coconut milk?
Cashew cream, heavy cream (if not vegan), or even unsweetened almond milk for lighter curry.
Nutrition information
Calories: ~490
Protein: 18g
Carbs: 72g
Fat: 14g
Fiber: 15g