Pumpkin Lentil Curry with Chickpeas
This pumpkin lentil curry with chickpeas is a nutrient-dense pantry meal thanks to lentils, canned chickpeas, and canned pumpkin!
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Servings: 4
Calories: 452kcal
Equipment
- Large pot
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion, peeled and sliced
- 6 ounces cremini mushrooms, trimmed and sliced
- 1 tablespoon curry powder
- Cayenne powder or crushed red pepper, to taste
- 1 cup green or brown lentils, picked over and rinsed
- 15- ounce can chickpeas, drained
- 15- ounce can pumpkin purée
- 4 cups water or vegetable stock
- 1 teaspoon brown sugar, optional
- 4 ounces baby spinach
- Salt and pepper to taste
- Cooked basmati rice, for serving
Instructions
Cook the vegetables:
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add the onions and cook for 3–4 minutes until they begin to sweat. Add the mushrooms and cook for 8–9 minutes until they brown and crisp up around the edges. Season with salt and pepper.
Bloom the curry powder:
- Sprinkle the onion and mushrooms with the curry powder. Add cayenne or crushed red pepper to taste. Cook for 30 seconds over medium heat until fragrant.
Cook the lentils:
- Add the lentils to the pot and toss to coat. Add the chickpeas and toss to coat. Season again with salt and pepper.
- Add the pumpkin pureée to the pot and stir to combine.
Simmer the curry:
- Pour in the water or vegetable stock and bring to a boil. Taste and season with salt, pepper, and brown sugar if using. Reduce heat and simmer, uncovered, for 25–30 minutes or until the lentils are completely tender and the curry has thickened. Stir in the spinach and simmer for 5 minutes until wilted. Taste and season.
To serve:
- Serve the lentil curry with cooked basmati rice and with fresh herbs or greens, like cilantro, microgreens, or minced scallions. Enjoy!
Nutrition
Calories: 452kcal | Carbohydrates: 73g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Sodium: 43mg | Fiber: 28g | Sugar: 12g