Pumpkin Lentil And Pea Curry Recipes

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PUMPKIN LENTIL CURRY WITH SPINACH



Pumpkin Lentil Curry with Spinach image

This easy vegan pumpkin lentil curry with spinach is ready in under 30 minutes. It's made with coconut milk for a luscious texture and is perfect over rice!

Provided by Marisa Moore, RDN

Categories     Entree

Time 25m

Number Of Ingredients 13

2 tbsp olive oil or sesame oil
1 small sweet onion, diced
2 large cloves garlic, minced
2 tbsp red curry paste
2 cups vegetable broth
1 can coconut milk
1 cup pureed pumpkin
2 tbsp tomato paste
1 cup red lentils (dry)
Salt and pepper to taste
2 cups baby spinach
¼ - ½ cup toasted salted cashews (optional)
fresh cilantro (optional)

Steps:

  • Heat oil in a deep skillet or large pot over medium-high heat. Add the onion and cook about 2 minutes, just until it starts to turn golden. Stir in the garlic and curry paste and cook about 1 minute, until the curry paste is fully incorporated.
  • Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. Stir occasionally. Taste and add salt and pepper to taste.
  • During the last 3-5 minutes of cooking, add 2 cups of baby spinach - allowing it to wilt into the curry.
  • Serve over rice, quinoa, cauliflower or your favorite base. If desired, add chopped roasted cashews and cilantro to the top for color, flavor, and crunch.

Nutrition Facts : Calories 293 kcal, Carbohydrate 42 g, Protein 14 g, Fat 8 g, SaturatedFat 1 g, Sodium 558 mg, Fiber 17 g, Sugar 10 g, ServingSize 1 serving

SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY



Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry image

Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. A perfect weeknight dinner for fall (or any season!)

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 8h10m

Number Of Ingredients 13

2 (15-ounce) cans chickpeas (drianed)
1 medium yellow onion (diced)
2 medium cloves garlic (minced)
2 cups low-sodium vegetable broth
1 cup split red lentils (rinsed)
1 cup pumpkin puree
1 tablespoon curry powder*
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt + more to taste
1 (15-ounce) can coconut milk
White or brown rice ()
Fresh lime wedges
Cilantro leaves

Steps:

  • Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
  • The curry will be a bit thin at first; it thickens up as it sits.
  • Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.

Nutrition Facts : Calories 400 kcal, Sugar 9 g, Sodium 410 mg, Fat 19 g, SaturatedFat 14 g, Carbohydrate 47 g, Fiber 13 g, Protein 15 g, ServingSize 1 serving

PUMPKIN, LENTIL AND PEA CURRY



Pumpkin, Lentil and Pea Curry image

Make and share this Pumpkin, Lentil and Pea Curry recipe from Food.com.

Provided by hectorthebat

Categories     Curries

Time 36m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 onion
400 g pumpkin
3 tablespoons curry paste
400 g lentils
400 g tomatoes
200 g peas
2 naan bread
rice

Steps:

  • Heat the oil in a pan and cook the onion over a low heat for 3-4 minutes, until soft.
  • Add the pumpkin and cook, covered, for 5 minutes. Add the Balti paste and cook for a further minute.
  • Add the lentils with liquid from the can and the chopped tomatoes. Simmer very gently, covered with a lid, for 15 minutes or until tender, stirring often.
  • Add the peas, bring back to the boil and simmer for a further 2 minutes.
  • Serve with naan bread and basmati rice.

Nutrition Facts : Calories 258.4, Fat 4.9, SaturatedFat 0.7, Sodium 13.1, Carbohydrate 43.6, Fiber 14.4, Sugar 10.1, Protein 14.5

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