Prep15 min
Cook30 min
Total45 min
Serves4
Ingredients
- 1 cup red lentils, rinsed
- 2 cups pumpkin puree (fresh or canned)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) coconut milk, full fat
- 1 can (14 oz) diced tomatoes
- 2 tablespoons coconut oil or vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional, adjust for kids)
- Salt to taste
- Fresh cilantro leaves for garnish
- Cooked basmati rice or naan bread for serving
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 5-7 minutes.
- Add the minced garlic, grated ginger, curry powder, turmeric, cumin, cinnamon, and cayenne pepper. Cook, stirring frequently, for 1-2 minutes until fragrant.
- Stir in the rinsed red lentils, pumpkin puree, diced tomatoes (including juices), and coconut milk. Mix well to combine all ingredients.
- Bring the mixture to a gentle boil, then reduce heat to low and cover partially with a lid. Simmer for 25 minutes, stirring occasionally, until lentils are tender and the curry thickens.
- Season with salt to taste. If the curry is too thick, add a splash of water or vegetable broth to reach desired consistency.
- Remove from heat and let rest for 5 minutes. Garnish with fresh cilantro leaves before serving.
- Serve warm over cooked basmati rice or with warm naan bread for a complete meal.
Chef tips
- Use red lentils as they cook quickly and break down to create a creamy texture, perfect for kids and easy digestion.
- If fresh pumpkin is not available, canned pumpkin puree works perfectly and saves time.
- Adjust cayenne pepper based on spice tolerance—omit or reduce for younger children.
- For added veggies, mix in chopped spinach or kale during the last 5 minutes of cooking for extra nutrients.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully, making great meal prep.
Pros
- Rich in plant-based protein and fiber from lentils.
- Naturally sweet and creamy from pumpkin and coconut milk, appealing to kids.
- Gluten-free and easily adaptable to other dietary needs.
Cons / watch-outs
- Requires simmering time, so it's not a quick 10-minute meal.
- Contains coconut milk, which some may need to avoid due to allergies.
Diet & nutrition notes
Diet notes: This recipe is vegan, gluten-free, and nut-free. Contains coconut (from coconut milk).
Nutrition note: Per serving, this curry provides approximately 350 calories, 12g protein, 10g fat (mostly healthy fats from coconut), 45g carbohydrates, and 10g fiber, making it a balanced and nourishing plant-based meal.
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