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Pumpkin Lentil Curry with Chickpeas

Pumpkin Lentil Curry with Chickpeas

A hearty, aromatic curry combining sweet pumpkin, protein-rich lentils, and chickpeas in a coconut-tomato base infused with warming spices. Perfect for chilly evenings, this nutrient-dense meal delivers complex flavors in every spoonful.
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Total Time 45 minutes
Course Main Course
Cuisine Italian

Ingredients
  

  • 2 tablespoons coconut oil or olive oil
  • 1 large onion finely diced
  • 4 garlic cloves minced
  • 2- inch piece of ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper adjust to taste
  • 3 cups pumpkin peeled and cubed (about 1 small pumpkin or substitute butternut squash)
  • 1 cup red lentils rinsed and drained
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14 oz diced tomatoes
  • 1 can 14 oz coconut milk (full-fat for creamier texture)
  • 2 cups vegetable broth
  • 1 tablespoon maple syrup or brown sugar optional
  • Salt and pepper to taste
  • Fresh cilantro chopped (for garnish)
  • Fresh lime wedges for serving
  • Cooked rice or naan bread for serving

Instructions
 

  • Heat oil in a large pot over medium heat until shimmering. Add onions and sauté for 4-5 minutes until soft and translucent.
  • Add garlic and ginger to the pot and cook for another minute until fragrant, being careful not to burn them.
  • Stir in all the spices (curry powder, cumin, coriander, turmeric, and cayenne) and toast for 30 seconds until aromatic. This blooms the spices and enhances their flavor.
  • Add the cubed pumpkin to the pot and stir to coat with the spice mixture, cooking for 2-3 minutes.
  • Pour in the diced tomatoes, scraping any browned bits from the bottom of the pot with a wooden spoon to incorporate all the flavor.
  • Add lentils, chickpeas, coconut milk, and vegetable broth to the pot. Stir well to combine all ingredients.
  • Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for 20-25 minutes until the pumpkin is tender and the lentils are cooked through.
  • Taste and adjust seasoning, adding salt, pepper, and optional maple syrup or brown sugar if needed to balance flavors.
  • Serve hot over rice or with naan bread, garnished with fresh cilantro and a squeeze of lime juice to brighten the flavors.

Notes

  • For a thicker curry, simmer uncovered for the last 5-10 minutes or mash some of the pumpkin pieces against the side of the pot.
  • If using canned pumpkin puree instead of fresh pumpkin, use about 2 cups and add it after the spices. Reduce cooking time by 10 minutes.
  • This curry freezes beautifully for up to 3 months. Let it cool completely before transferring to airtight containers.
  • For meal prep, the flavors actually improve overnight, making this an excellent make-ahead dish.
  • If you prefer a spicier curry, add a diced jalapeño with the onions or increase the cayenne pepper.