Pumpkin Curry

If you’ve ever stood in front of the fridge at 5:47 p.m. thinking, “I need dinner… and I need it to not be a whole thing,” this Pumpkin Curry is for you. It’s warm, creamy, and full of feel-good flavor—like your comfiest sweater, but edible.

This pumpkin curry with veggies lentils and chickpeas is my kind of weeknight magic: one pot, pantry-friendly ingredients, and enough protein and fiber to keep everyone full (yes, even the person who snacks “just a little” and then wonders why they’re hungry again 20 minutes later). It’s also flexible—because real life is messy, and so are our grocery lists.

Let’s make a curry that smells like you’ve got your life together… even if the laundry pile says otherwise.

Why You’ll Love This Pumpkin Curry

• One pot, minimal drama. Fewer dishes = more peace.
• Thick, creamy, and satisfying without needing anything fancy.
• Packed with plant protein thanks to lentils + chickpeas.
• Budget-friendly with simple veggies and pantry staples.
• Perfect for meal prep. It reheats like a dream and freezes beautifully.

And the flavor? Cozy, slightly sweet from pumpkin, and bold from curry paste—basically fall comfort with a spicy little wink.

Ingredients You’ll Need

Here’s what goes into this pumpkin curry with veggies lentils and chickpeas, plus a few friendly notes from my kitchen to yours:

• Coconut oil – Great for sautéing and adds a subtle coconut base.
• Carrots, onion, garlic, and ginger – The “flavor squad.” Budget-friendly and makes your kitchen smell amazing.
• Curry paste (red, green, or yellow) – Canned curry paste is my shortcut hero. Red gives a gorgeous color, but all work.
• Unsweetened canned pumpkin puree – The easiest way to get rich pumpkin flavor fast. (Not pumpkin pie filling—different vibe!)
• Tomatoes – Fresh or canned both work.
• Chickpeas (garbanzo beans) – Adds volume and protein. Canned is totally fine.
• Brown lentils (dried) – They hold their shape and don’t turn to mush.
• Coconut milk (canned) – For that creamy, restaurant-style richness. Coconut cream works too.
• Vegetable broth – Or any cooking liquid you have.
• Salt – Don’t skip it. Curry needs seasoning to sing.
• Kale (or leafy greens) – Kale holds up nicely, but spinach, chard, or collards can step in.

Optional but delicious:

• Thai basil or cilantro for garnish
• A drizzle of reserved coconut milk for the “ooooh” factor

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Pumpkin Curry (Stovetop)

This is simple and forgiving—my favorite kind of recipe.

Step 1: Heat the oil

Heat coconut oil in a pot over medium-high heat.

Step 2: Sauté the aromatics

Add carrot, onion, garlic, and ginger. Sauté a few minutes until tender and fragrant.

(This is the moment your kitchen starts smelling like you know what you’re doing.)

Step 3: Bloom the curry paste

Add the curry paste and sauté for a few minutes, stirring often.

This quick step wakes up the spices and deepens the flavor. Think of it like turning the volume up on delicious.

Step 4: Add the main ingredients

Stir in:

• pumpkin puree
• tomatoes
• chickpeas
• lentils
• coconut milk
• vegetable broth
• salt
• kale

Give it a solid stir so everything meets and becomes friends.

Step 5: Bring it to a gentle boil

Increase heat and bring the curry just to a boil, stirring as needed.

Step 6: Simmer until lentils are tender

Cover loosely and simmer about 20 minutes, stirring occasionally, until the lentils are cooked through.

Step 7: Adjust thickness

• Want it thicker? Simmer a bit longer to reduce liquid.
• Want it thinner? Add a splash or two of water or broth.

You’re the boss of your curry.

Easy Serving Ideas

Serve warm with:

• Rice (white, brown, jasmine—whatever’s easiest)
• Quinoa
• Naan or pita
• Cauliflower rice if you’re keeping it lighter

Finish with Thai basil or cilantro and a drizzle of coconut milk. It’s a small step that makes it look like a dinner-party dish… even if you’re eating it in sweatpants.

My Real-Life Curry Story

The first time I made this, I was trying to use up a can of pumpkin that was sitting in my pantry like, “Hello?? I’m not just for pie.” I tossed it into a curry pot with lentils and chickpeas, and my family basically wandered into the kitchen one by one asking, “What smells so good?”

That’s my favorite kind of recipe—one that pulls people in without you having to beg anyone to come to the table. Now it’s a regular in my rotation when I want something hearty but still easy. Because life is busy… and dinner still has to happen.

Tips for the Best Pumpkin Curry

• Start with less curry paste if you’re spice-sensitive. You can always add more, but you can’t un-spice a pot (trust me).
• Don’t overcook the lentils. Brown lentils hold up well, but they still like a timer.
• Make it creamy without extra work: Use full-fat canned coconut milk or coconut cream.
• Kale too tough? Chop it smaller, or stir it in during the last 5 minutes so it stays bright and tender.
• Sauce looks a little odd at first? Totally normal. Once it simmers, everything turns silky and gorgeous—like magic, but edible.

FAQs About Pumpkin Curry

Cozy Nights Start With Pumpkin Curry

If you’re craving a dinner that’s comforting, filling, and honestly kind of impressive for how easy it is, this Pumpkin Curry deserves a spot in your regular rotation. It’s one of those meals that makes you feel taken care of—warm spoonful by warm spoonful—without requiring you to spend your whole evening cooking.

Make a pot, let the scent fill your kitchen, and enjoy the kind of cozy that tastes like you planned ahead (even if you didn’t). And if you end up licking the spoon? No judgment. That’s just good kitchen manners.

Keep the Cozy Vibes Going

• If you loved the warm, creamy flavor of this Pumpkin Curry, you’ll probably also enjoy Thai Pumpkin Curry Chicken for extra cozy, takeout-style comfort when you’re craving something a little heartier but still super simple.
• Want another bowl-of-comfort moment for chilly nights? Try Creamy Pumpkin Chicken Soup that’s pure fall-in-a-bowl goodness—it’s the kind of dinner that makes everyone hover around the stove.
• If you’re in the mood to keep the coconut-and-curry theme going (because honestly… same), you’ll love Thai Coconut Red Lentil Soup for a creamy, protein-packed cozy dinner.
• And for those nights when you want comfort food with a little “wow” but zero stress, bookmark Pumpkin Butter Chicken for a rich, silky twist on a classic—it’s a total crowd-pleaser.

Did you make this recipe? I’d love to hear how it went—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ (it helps other readers find the good stuff, too!).

Print