Lentil and Pumpkin Curry

This super easy lentil and pumpkin curry is packed full of warm flavors and just perfect for a chilly fall night. Serve it over your favorite rice or mop it up with warm naans for a filling and satisfying meal.

This lentil and pumpkin curry is a delicious one-pot meal that’s super easy to make and bursting with warm flavors.

I love all things curry, but I have a soft spot for creamy ones made with coconut milk.

This pumpkin curry recipe is a definite fall favorite, and it comes together double-quick using canned lentils.

Why you’ll love this lentil and pumpkin curry

• Extra aromatic and flavorful — The mix of spices like cumin, coriander, and turmeric, combined with the aromatic qualities of garlic, ginger, and onion makes this curry a super tasty delight.
• Nutritionally balanced — Lentils are an excellent source of protein and fiber, while the pumpkin puree adds a good dose of vitamins and minerals.
• Very easy to make — The pumpkin lentil curry is the perfect recipe for a quick weeknight dinner, and it’s suitable even for beginners.

Ingredients and substitutions

Coconut oil — A healthy and flavorful oil choice for this curry, coconut oil adds a subtle sweetness. You can substitute it with other vegetable oils like canola or sunflower oil.

Cumin seeds — These seeds add a warm, earthy flavor to the curry.

Onion — Onion is essential for adding depth and sweetness to the curry. Both yellow and red onions are good choices.

Garlic + ginger — Fresh garlic and ginger are crucial for the best flavor. You can use jarred minced garlic or a garlic ginger paste instead, though fresh is always preferable.

Fresh red chili pepper — Adjust the amount to your spice preference, or use green chilies or chili flakes as substitutes.

Spices — I used a mix of ground cumin, coriander, and turmeric but you can also use your favorite curry spice blend.

Crushed tomatoes — I think crushed tomatoes are perfect in this curry as they make the sauce smooth. If you don’t mind chunkier bits of tomato, you can go with diced tomatoes.

Lentils — I typically use canned lentils in this pumpkin curry as they are convenient and time-saving. You can use dried lentils, too, but the cooking time will increase by about 30 minutes.

Coconut milk — Full-fat coconut milk adds creaminess and a light sweetness to the curry.

Pumpkin puree — You can use canned pumpkin puree or make your own by roasting fresh pumpkin in the oven or air fryer and then blend it.

How to make lentil pumpkin curry

Heat the coconut oil in a large pan over medium heat. Once hot, add the fennel seeds and sauté for about a minute until they start to release their aroma. Be careful not to burn them.

Add the chopped onion and cook until it becomes translucent. Then, add the garlic, ginger, and chili pepper, cooking for another couple of minutes until fragrant.

Stir in the ground cumin, ground coriander, and ground turmeric. Cook for about a minute to allow the spices to blend well with the aromatics.

Pour in the crushed tomatoes, stir well, and let it simmer for a few minutes. Next, add the rinsed lentils to the pot.

Bring to a boil, then lower the heat and simmer for 10 minutes until the sauce thickens.

Stir in the pumpkin puree and coconut milk. Let the curry simmer gently for 15-20 minutes or until it’s thickened to your liking. Stir occasionally to prevent sticking.

Add the baby spinach and continue to simmer for 1-2 minutes with a lid on.

Taste the curry and adjust the seasoning with salt and freshly ground black pepper as needed.

Stir in the freshly chopped coriander. Serve the lentil and pumpkin curry warm with your choice of side, such as rice or naan bread.

Leftovers and storage

• This pumpkin lentil curry keeps well in an airtight container in the fridge for up to 3-4 days.
• To reheat, transfer the desired amount into a pot and warm it over medium heat, stirring occasionally. You can also reheat it in the microwave — heat for 1-2 minutes, stir, and continue heating in 30-second intervals until heated through.
• This curry freezes well. Cool it to room temperature, then portion it into freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Recipe notes and tips

• Let the curry sit for a few minutes off the heat before serving to allow the flavors to develop further.
• Garnish with a dollop of plant-based yogurt, a sprinkle of toasted pumpkin seeds, or a few drops of lime juice for extra texture and flavor.
• Serve with basmati rice, naan bread, or flatbreads. If you want a cooling side, serve it with cucumber raita.
• If you prefer a creamier curry, blend a portion of the cooked lentils and then add them back to the pot.

If you liked this lentil pumpkin curry, you might also like some of my other easy vegan curry recipes:

• Chickpea Tomato Curry
• Thai Coconut Chickpea Curry
• Aloo Gobi Matar (Potato Cauliflower and Pea Curry)
• Vegan Butter Bean Curry
• Vegan Panang Curry

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