Can I substitute the kale?

Absolutely. Spinach works great (stir it in at the end). Swiss chard is also lovely. If you’ve got a “greens are suspicious” crowd, chop them small and stir well.

Can I use different lentils?

Brown lentils are best here because they hold their shape. Red lentils cook faster and break down more, which will make the curry thicker and softer—still delicious, just a different texture.

How spicy is pumpkin curry with lentils and chickpeas?

It depends on your curry paste. Some brands are mild, others bring the heat. Start with 1 tablespoon if you’re cautious, then add more after simmering.

How do I store leftovers?

Cool completely, then store in an airtight container in the fridge for up to 5 days . Freeze up to 30 days (longer if vacuum sealed). Thaw overnight in the fridge and reheat on the stove or in the microwave.

Can I make it thicker or thinner?

Yes! Simmer longer for thicker curry, or add broth/water to thin it out. You’re the boss of your bowl.

Pumpkin Curry Recipe: Cozy, Powerful 30-Min Dinner

Description

This Pumpkin Curry Recipe is a cozy, one-pot dinner packed with lentils, chickpeas, pumpkin puree, and warm Thai spices. Creamy coconut milk and hearty vegetables make it filling, comforting, and perfect for busy weeknights or meal prep.

Ingredients

Scale

2 tablespoons coconut oil (or preferred oil)
1 large carrot, diced
½ large onion, diced
3 cloves garlic, minced
1 inch ginger root, peeled and finely grated
2 tablespoons Thai curry paste (red, yellow, or green)
1 (15-ounce) can unsweetened pumpkin puree
1 (15-ounce) can crushed tomatoes (or 1½ cups fresh tomatoes)
1 (15-ounce) can chickpeas, drained (or 1½ cups cooked chickpeas)
1 cup uncooked brown lentils
1 (13.5-ounce) can coconut milk (reserve 1 tablespoon for garnish)
1½ cups vegetable broth (or any cooking liquid)
½ teaspoon sea salt
4 cups kale, loosely chopped

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Instructions

Heat oil in a large pot over medium-high heat.
Add carrot, onion, garlic, and ginger. Sauté for 3–5 minutes until softened and fragrant.
Stir in Thai curry paste and cook for 1–2 minutes, stirring frequently to release flavor.
Add pumpkin puree, crushed tomatoes, chickpeas, lentils, coconut milk, vegetable broth, salt, and kale. Stir well to combine.
Bring the mixture just to a boil.
Reduce heat, cover loosely, and simmer for about 20 minutes, stirring occasionally, until lentils are tender.
Adjust thickness as desired. Simmer longer for a thicker curry or add extra broth for a thinner consistency.
Serve warm, garnished with reserved coconut milk and fresh cilantro or Thai basil.

Notes

For a thicker curry, simmer uncovered a few extra minutes.

For a thinner curry, add additional broth or water as needed.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze up to 30 days. Thaw overnight in the refrigerator before reheating.

Red lentils can be substituted but will create a softer, thicker texture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: 320 kcal
Sugar: 8 g
Sodium: 480 mg
Fat: 12 g
Saturated Fat: 8 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 12 g
Protein: 12 g
Cholesterol: 0 mg