Pumpkin, Red Lentil & Coconut Curry

Satisfy your fall comfort food cravings with this healthy pumpkin lentil curry. Packed full of nutritious ingredients and warming spices, this is a dish that is sure to please.

Late fall is when we start really craving that rich, comforting food. The nights are cold and long, the days are cool and soups and stews really start sounding like the best choice for lunch or supper. But I am still trying to eat healthier, so I wanted something that avoided creams and cheeses. This pumpkin lentil curry absolutely fits that.

Naturally vegan, this Indian-influenced red lentil curry with pumpkin is incredibly healthy while still being hearty, filling, and so delicious. There’s plenty of protein from the lentils, iron and antioxidants from the spinach, good fats from the coconut milk and almond butter, and plenty of vitamin A, C, and E from pumpkin. And it will keep you feeling full longer to prevent snacking!

Serve your curry with some fluffy rice or flatbread for a great meal. The rich, warm flavors are sure to warm you up on the coldest days. It’s the perfect kind of comfort food!

What are red lentils?

You will often find red lentils used in Indian meals. They are a great source of vegan protein. They also have a lot of folate, iron, and vitamin B6 – something very important for brain function!

Lentils do not need to be soaked before cooking. Unlike other dried beans, they are small and very porous, so water is absorbed quickly. A quick rinse with water before cooking is all lentils need.

Unlike most lentils you will find, red lentils have the outer coating removed. This makes them perfect for a creamy curry with lots of vegetables. They also cook very quickly which means you can have a fragrant meal on the table without hours of stewing.

Health benefits of pumpkin

Pumpkin is a rich fall nutrient source with lots of vitamins and minerals. As well as containing the previously mentioned vitamins A, C, and E, pumpkin has plenty of iron and potassium. Pumpkin also contains high amounts of fiber, something important for gut and heart health.

There are plenty of different kinds of pumpkin you can use in this curry. I recommend one of the firmer, meatier varieties which will hold up well without going to pieces. Red kuri squash, also known as Hokkaido pumpkin, is perfect. You could also try kabocha, though any variety of edible pumpkin will work. 

Storing and prepping

Curry and soups are great choices for winter meal prep. They are easy to store and heat in a lot of different situations. Curries like this one with lots of protein and fiber are particularly good for school or work lunches. They will warm you up and fill you up, and all that protein will keep you full for a long time. 

Get a bunch of single-serving storage containers so you can easily portion out your curry when you prepare your meals for the week. Glass containers with matching lids are great since you can just put them directly in the microwave. If there’s no access to a microwave or stove at work or school, pick up a couple of thermoses to keep your curry until lunch. It’s a fabulous way to warm up in the cold months.