Can I use canned lentils instead of dried?

You can, but it changes the timing. If using canned lentils , add them near the end (last 5–10 minutes) so they don’t get too soft. You may also need less broth since dried lentils absorb liquid.

Can I swap the kale for something else?

Absolutely. Spinach, Swiss chard, collard greens, or even frozen spinach work. For spinach, stir it in at the end so it doesn’t overcook.

What if I only have pumpkin pie filling?

I don’t recommend it—it’s sweetened and spiced for desserts, so it’ll throw off the curry flavor. Stick with unsweetened canned pumpkin puree .

How do I store leftovers?

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

How can I add more protein?

This pumpkin curry with veggies lentils and chickpeas already has a good amount, but you can add tofu, tempeh, or extra chickpeas. If you eat meat, shredded rotisserie chicken also works beautifully.

6 Easy Pumpkin Curry Ideas for Stress-Free Dinners

Description

A cozy, creamy Pumpkin Curry made in one pot with tender veggies, protein-packed lentils and chickpeas, and rich coconut milk—perfect for busy weeknights and meal prep.

Ingredients

Scale

1 tbsp coconut oil
2 medium carrots, peeled and diced
1 medium onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
3 tbsp curry paste (red, green, or yellow—adjust to taste)
1 (15 oz) can unsweetened pumpkin puree
2 medium tomatoes, diced (or 1 can diced tomatoes, 14.5 oz)
1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
1 cup dried brown lentils, rinsed
1 (13.5 oz) can coconut milk (reserve a splash for drizzling, optional)
3 cups vegetable broth (plus more as needed)
1 tsp salt, or to taste
3 cups chopped kale (stems removed), loosely packed
Optional garnish: chopped cilantro or Thai basil, extra coconut milk drizzle

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Instructions

Heat coconut oil in a large pot over medium-high heat.
Add carrots, onion, garlic, and ginger. Sauté 3–5 minutes until softened.
Stir in curry paste and sauté 1–2 minutes, stirring often.
Add pumpkin puree, tomatoes, chickpeas, lentils, coconut milk, vegetable broth, salt, and kale. Stir well.
Bring to a gentle boil, then reduce heat to a simmer.
Cover loosely and simmer about 20 minutes, stirring occasionally, until lentils are tender.
Adjust texture: simmer longer to thicken, or add splashes of broth/water to thin.
Serve warm, topped with cilantro/Thai basil and a drizzle of coconut milk if you’d like.

Notes

Spice level: Start with 2 tbsp curry paste for mild, 3 tbsp for medium, 4 tbsp for spicy.

Tomato swap: Fresh tomatoes or canned both work.

Greens: Kale is sturdy, but spinach can be stirred in at the end (1–2 minutes).

Thickness: For a thicker curry, simmer uncovered a few extra minutes. For thinner, add broth.

Storage: Cool completely, refrigerate up to 5 days, or freeze up to 30 days (longer if vacuum sealed). Thaw overnight in the fridge.

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

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: 320 kcal
Sugar: 9 g
Sodium: 650 mg
Fat: 14 g
Saturated Fat: 10 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 11 g
Protein: 11 g
Cholesterol: 0 mg