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Pumpkin Curry

Pumpkin Lentil Curry

  • Total Time: 35 minutes
  • Yield: 5 - 7 servings 1x
  • Diet: Vegan


This pumpkin lentil curry is the perfect recipe for any fall weeknight dinner! This recipe also serves as a great way to use any additional cans of pumpkin puree that might be sitting in your cupboard.


  • 1 Onion, Diced
  • 2 Garlic Cloves, Minced
  • 3 Tbsp. Curry Powder
  • 2 Cups (or a 15 oz. can) Pumpkin Purée
  • 2 Cups (or a 14 oz. can) Full-Fat Coconut Milk
  • 3 Cups Water
  • 1 1/2 Cups Red Lentils
  • 1 Tbsp. Coconut Sugar
  • 2 Tsp. Salt
  • 2 Tsp. Black Pepper
  • 1 Cup Basil, Chopped & Lightly Packed


  1. Place a large saute pan or cooking pot over medium heat and add the onion.* Saute the onion for about 3 minutes or until translucent.
  2. Add the garlic and saute for 1 minute.
  3. Add curry powder, pumpkin purée, and coconut milk and stir to combine.
  4. Add water, lentils, coconut sugar, salt, and black pepper and stir to combine.
  5. Turn the heat to medium-high and stir every minute until the mixture reaches a boil.
  6. Once boiling, reduce the heat to low and cover the pan with a lid. Let the mixture simmer for 20 minutes.
  7. Remove the lid and stir to fully combine the lentils and the curry.
  8. Turn off the heat and stir in the basil. Pair with rice or quinoa or serve as desired.


  • *When adding the onion:To make this dish oil-free I used a small amount of water to saute the onion and garlic. If you prefer to use oil, use about a tablespoon to saute.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes