Name: Spicy Pumpkin & Red Lentil Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 1 yellow onion, chopped; 4 large carrots, sliced; 2 garlic cloves, minced; 1 ½ cups dry red lentils, rinsed; 1 (15-oz) pumpkin puree; 1 (15-oz) can full-fat unsweetened coconut milk; 2 cups low-sodium vegetable broth or spring water; 1 tbsp curry powder; 1 tsp ground cumin; 1 tsp ground turmeric; ¾ tsp cayenne, more or less to taste; Sea salt & black pepper, to taste; 3 cups baby spinach; Fresh cilantro

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Last Updated on December 17, 2024 by Christin Gillespie

This Spicy Pumpkin & Red Lentil Curry is a healthy vegan recipe perfect for a cozy weeknight meal. It features fiber-rich red lentils, sautéed vegetables, canned pumpkin puree, creamy coconut milk, and Indian-spices. Enjoy as an easy to make dish that is just as good for leftovers!

Spicy Pumpkin & Red Lentil Curry recipe in a bowl, topped with cilantro & coconut milk, sitting on a cutting board, with a spoon in it, with a pumpkin the background.

Curry is always a staple, especially when it’s a bit chilly out & since pumpkin is in the air, that means that it’s going in the pot as well.

Trust me, adding canned pumpkin puree to your curry takes it to a whole new level. Not only is it a sneaky way to incorporate some beta-carotene, but it also adds an extra level of heartiness.

Oh & since this is a spicy curry recipe, we’ll be adding in a few healthy pinches of cayenne pepper. However, if you can’t take the heat, reduce or omit completely!

Not only is this Spicy Pumpkin & Red Lentil Curry a healthy vegan recipe, but it’s super simple to make + it’s perfect for leftovers.

Why You’ll Love This Spicy Vegan Curry Recipe

Quick & Easy: This healthy vegan curry requires it on the table in about 30 minutes.
Loaded with Pumpkin Essence: Even though this curry is on the untraditional side, it still maintains the authentic Indian-inspired flavor that we all love.
Great for Meal Prep: This Spicy Pumpkin & Red Lentil Curry stores well in the fridge, making it a great vegan recipe to meal prep for quick + healthy dinners throughout the week.

Vegan Spicy Pumpkin & Red Lentil Curry recipe in a bowl, topped with cilantro & coconut milk, sitting on a cutting board, with a spoon in it, with a pumpkin the background.

Ingredients

Organic Red Lentils: Red lentils are a staple when it comes to making curry. You cannot substitute black, green, or brown lentils here, because they will cook very differently. Oh and be sure to rinse your lentils before adding them to the pot.
Organic Vegetables: Yellow onion, carrots, and baby spinach, is what I used, but it’s completely customizable!
Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin! I love the brand Farmer’s Market Foods.
Organic Low-Sodium Vegetable Broth: Any broth truly works and even spring water, if you’re in a pinch!
Organic Full-Fat Unsweetened Coconut Milk: This is essential to make the curry creamy. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton. My favorite brand is Native Forest.
Organic Spices: Curry powder, ground cumin, turmeric powder, cayenne pepper, sea salt, and black pepper.

How To Make

Sauté. Heat a large pot over medium heat. Add the onion, carrots, and garlic. Sauté for 3 – 4 minutes. Add the spices and stir until well combined. Next add the rinsed lentils, pumpkin puree, coconut milk, and broth or spring water. Simmer for 15 – 20 minutes, until the lentils have softened.
Add Spinach. Stir in the spinach and cook until wilted, about 2 minutes.
Serve. Serve hot & garnish with fresh cilantro. Enjoy!

Tips for Making this Vegan Curry Recipe Perfectly

Organic Red Lentils: Be sure to rinse your red lentils before adding them to the pot. This will remove any bitterness from the lentils.
Organic Vegetables: Feel free to add in your favorites! Just be sure to saute the veggies before adding the liquids and lentils.
Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin! I love the brand Farmer’s Market Foods.
Organic Greens: If spinach isn’t on hand, feel free to use kale.
Organic Full-Fat Unsweetened Coconut Milk: Use organic full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your curry is super creamy. My favorite brand is Native Forest.

Storing & Reheating

As mentioned above, this Spicy Pumpkin & Red Lentil Curry is a healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer currey to an air-tight glass container & refrigerate for up to 4 days.

Reheating. To reheat, transfer the curry to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

Healthy Vegan Spicy Pumpkin & Red Lentil Curry recipe in a bowl, topped with cilantro & coconut milk, sitting on a cutting board, with a spoon in it, with a pumpkin the background.

More Healthy Vegan Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Spicy Pumpkin & Red Lentil Curry

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: Indian
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

1 yellow onion, chopped
4 large carrots, sliced
2 garlic cloves, minced
1 ½ cups dry red lentils, rinsed
1 (15-oz) pumpkin puree
1 (15-oz) can full-fat unsweetened coconut milk
2 cups low-sodium vegetable broth or spring water
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
¾ tsp cayenne, more or less to taste
Sea salt & black pepper, to taste
3 cups baby spinach

SERVING

Fresh cilantro

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Instructions

Sauté. Heat a large pot over medium heat. Add the onion, carrots, and garlic. Sauté for 3 – 4 minutes. Add the spices and stir until well combined. Next add the rinsed lentils, pumpkin puree, coconut milk, and broth or spring water. Simmer for 15 – 20 minutes, until the lentils have softened.
Add Spinach. Stir in the spinach and cook until wilted, about 2 minutes.
Serve. Serve hot & garnish with fresh cilantro. Enjoy!

Notes

Organic Red Lentils: Be sure to rinse your red lentils before adding them to the pot. This will remove any bitterness from the lentils.

Organic Vegetables: Feel free to add in your favorites! Just be sure to saute the veggies before adding the liquids and lentils.

Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin! I love the brand Farmer’s Market Foods.

Organic Greens: If spinach isn’t on hand, feel free to use kale.

Organic Full-Fat Unsweetened Coconut Milk: Use organic full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your curry is super creamy. My favorite brand is Native Forest.

Storing & Reheating: Transfer currey to an air-tight glass container & refrigerate for up to 4 days. To reheat, transfer the curry to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.