Easy Pumpkin Lentil Curry
Made with just 10 ingredients, this Easy Pumpkin Lentil Curry is a creamy and comforting vegan curry that can be made in less than 30 minutes. Paired with some rice, naan, or roti, this curry is perfect for a busy weeknight or leisurely weekday dinner.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp extra virgin olive oil
- 1 yellow onion
- 4 cloves garlic
- 1 inch knob of fresh ginger
- 1 stalk celery
- 1 1/4 cups dry red lentils
- 3 1/2 cups water or vegetable stock
- 1/2 cup 100% pure pumpkin puree (canned,)
- 1 tsp smoked paprika
- 3 tsp cround coriander
- 1/2 tsp turmeric powder
- 2 tsp harissa
- Salt and pepper to taste
- Parsley &/or green onions to garnish.
Instructions
- 1
Peel and chop the onion, garlic, ginger as finely as you can.
- 2
Rinse and chop up the celery as well.
- 3
Add the olive oil to a large heavy bottom pan and place it over a medium flame/heat.
- 4
Then add in the chopped onion, ginger, garlic, and celery.
- 5
Let this mix sauté for about 10 minutes, stirring a few times so they don't burn.
- 6
While this mix is sauteing, add the dry lentils to a large bowl and fill it with enough tap water so the lentils are submerged. Gently, run your hand through the lentils, dislodging ay debris. Drain the water out. Repeat this process until the water drained off is clear (it took me about 5 times).
- 7
Add the lentils and water or stock into the pan with the sauteing onions, ginger, garlic, and celery.
- 8
Stir in the pumpkin, coriander, turmeric, smoked paprika, and harissa. Make sure all ingredients are mixed well.
- 9
Then cover the pan, reduce the flame (gas) or heat (electric) to low and let this simmer for about 15 minutes.
- 10
When the 15 minutes are up, remove the lid, turn off the stove, and season the lentils with salt and pepper to taste.
- 11
Serve garnished with chopped green onion and/or parsley.