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Katie's Cucina » Recipes » Vegan

Lentil Pumpkin Curry Quinoa Bowls

Published: Aug 29, 2017 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Close up of a teal bowl filled with lentil curry with qunioa and recipe title text on image for Pinterest.
Close up of an aqua bowl filled with pumpkin curry with recipe title text on image for Pinterest.
Two bowls filled with pumpkin curry and quinoa with lime wedges with recipe title text on image for Pinterest.
Two aqua bowls filled with curry and quinoa with recipe title text on image for Pinterest.
Split photos with recipe title text on image; top of a bowl of pumpkin curry, bottom a close up of curry in a bowl with quinoa and lime.

Lentil pumpkin curry quinoa bowls are my go-to fall plant based dinner when I’m craving something hearty and comforting. The entire pumpkin curry comes together in under an hour and makes enough for 6 servings.

Blue bowl of lentils with nuts, quinoa, herbs, and lime on top of matching blue plate with title text.

My lentil pumpkin curry quinoa bowls are perfect for a hearty and comforting vegetarian dinner. I’m all about pumpkin and this pumpkin curry is almost stew like. It’s hearty, filling, and pretty healthy. Even the biggest meat eaters will not miss it in this mild curry.

Blue bowl of lentils with nuts, quinoa, herbs, and lime on top of matching blue plate on counter with fresh cilantro.

These lentil pumpkin curry quinoa bowls are going to be one of your go-to fall recipes for this year and many years to come! The entire meal comes together in under an hour and makes a lot of food. Enough for you to have a few lunches with during the week or even dinner and maybe a lunch or two the next day.

Table of contents

  • Directions
    • For the Quinoa:
    • For the Lentil Pumpkin Curry:
  • FAQs
  • Tips & Tricks
  • Shop this Recipe
  • Curry Recipes

Directions

For the Quinoa:

  • Bring four cups of water to a boil in a saucepan. Add 1 tablespoon olive oil, salt and tri-color quinoa to the pot. Reduce heat to low, cover loosely with a lid. Cook for 15 minutes or until tender and water is absorbed.
  • Turn off heat and let stand for 5 minutes. Set to the side until ready to serve. Before serving fluff with a fork.

If you don’t want to make the quinoa on the stove top. Try my Instant Pot method.

For the Lentil Pumpkin Curry:

3 photo collage of making quinoa in pot and adding squash blend.
  • While the quinoa is cooking, start the pumpkin lentil curry. Melt the coconut oil in a large pot (fitted with a lid) over medium-high heat. Add the onion, red bell pepper, carrots, calabasa squash and butternut squash as well as ¼ cup of the vegetable stock. Place the lid on the pot and cook for 5 minutes (reduce the heat to medium half way through), until soft.
  • Stir in the minced garlic and curry powder. Mix well and cook for 1 minute, until fragrant. Add the lentils and cook 1 additional minute.
  • Next, add in the vegetable stock. Stir well, place a lid on top of the pot and simmer on low for 10 minutes. Remove the lid, mix well, add in the coconut milk and pumpkin puree simmer for an additional 5 minutes. Season to taste with salt and pepper.
  • Divide quinoa evenly among bowls, ladle lentil pumpkin curry on top of each bed of quinoa. Garnish each bowl with minced cilantro, a lime wedge and chopped Sriracha peanuts.

FAQs

top view blue bowl of lentils with nuts, quinoa, herbs, and lime on top of matching blue plate.

Here are a few of the frequently asked questions when making a pumpkin curry.

How many servings does this pumpkin curry recipe make?

This recipe makes six hearty servings of curry.

Can I add meat to the lentil pumpkin curry?

Yes, you can add chicken or even shrimp to this pumpkin curry.

Can you freeze pumpkin curry?

Yes, you can; however, when defrosting you may need to add a little bit of water to the curry since it will be very thick.

Tips & Tricks

close up top view bowl of lentils with nuts, quinoa, herbs, and lime on top of matching blue plate.

Here are a few of my favorite tips and tricks when making pumpkin lentil curry.

  • Quinoa – You can use your Instant Pot to cook quinoa for a more hands free option.
  • Spice – Want more spice to your curry? Add some red pepper flakes to it while you are cooking. Or top with spicy sriracha sauce.
  • Seasoning – I didn’t even add salt or pepper to this curry. It’s perfect the way it is.
  • Nuts – No curry is complete without chopped peanuts on top. It’s the only way I eat curry. I added an extra layer of spice and used Sriracha Peanuts. It gives a little crunch plus extra heat to the dish. Of course if you don’t like spicy you can always go with dry roasted peanuts or my favorite the honey roasted
  • Storage – Store the leftover in airtight containers in the refrigerator for up to 5 days.

Shop this Recipe

Cost Plus World Market Products for Lentil Pumpkin Curry Quinoa Bowls including quinoa, curry powder, and more.

Here are a few of the ingredients I used to create this recipe.

  • Chaokoh Coconut Milk
  • Natco Madras Curry Powder
  • Pereg Autumn Blend Lentils
  • Pereg Tri-Color Quinoa
  • Sriracha Peanuts
  • Aqua Nantucket Dinnerware

Curry Recipes

close up side view bowl of lentils with nuts, quinoa, herbs, and lime on top of matching blue plate.

If you are still craving curry, I invite you to try a few more of my favorite curry recipes.

  • Thai Red Curry: Chicken & Green Beans
  • Instant Pot Coconut Curry Lentil Tomato Soup
  • Slow Cooker Chicken Curry Chickpeas
  • Malaysian Chicken Curry
  • Instant Pot Quinoa

If you make this Lentil pumpkin curry recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Lentil Pumpkin Curry Quinoa Bowls

Lentil Pumpkin Curry Quinoa Bowls

Lentil pumpkin curry quinoa bowls are my go-to fall plant based dinner when I'm craving something hearty and comforting. The entire pumpkin curry comes together in under an hour and makes enough for 6 servings.
5 from 1 vote
Print Pin Save Saved! Rate
Course: Lunch, Main Course
Cuisine: Indian
Diet: Gluten Free
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings: 6
Calories: 585kcal
Author: Katie

Equipment

  • Stove Top

Ingredients

For the Quinoa:

  • 4 cups water
  • 1 tablespoon olive oil
  • 2 cups Pereg Tri-Color Qunioa
  • 1 teaspoon salt

For the Lentil Pumpkin Curry:

  • 1 tablespoon coconut oil
  • 1 onion diced
  • ½ red bell pepper diced
  • 2 carrots peeled and diced
  • 1 cup calabasa squash diced
  • 1 cup Butternut squash
  • 2 cloves garlic minced
  • 2 tablespoons Madras Curry Powder
  • 1 cup Pereg Autumn Blend Heirloom Lentils
  • 2-½ cups Vegetable Stock divided
  • 1 cup Coconut Milk
  • 1 15 oz. can of pumpkin puree
  • salt and pepper to taste
  • ¼ cup cilantro minced and divided
  • 1 lime quartered
  • ½ cup Sriracha Peanuts divided

Instructions

For the Quinoa:

  • Bring four cups of water to a boil in a saucepan. Add 1 tablespoon olive oil, salt and tri-color quinoa to the pot. Reduce heat to low, cover loosely with a lid. Cook for 15 minutes or until tender and water is absorbed.
  • Turn off heat and let stand for 5 minutes. Set to the side until ready to serve. Before serving fluff with a fork.

For the Lentil Pumpkin Curry:

  • While the quinoa is cooking, start the pumpkin lentil curry. Melt the coconut oil in a large pot (fitted with a lid) over medium-high heat. Add the onion, red bell pepper, carrots, calabasa squash and butternut squash as well as ¼ cup of the vegetable stock. Place the lid on the pot and cook for 5 minutes (reduce the heat to medium half way through), until soft.
  • Stir in the minced garlic and curry powder. Mix well and cook for 1 minute, until fragrant. Add the lentils and cook 1 additional minute.
  • Next, add in the vegetable stock. Stir well, place a lid on top of the pot and simmer on low for 10 minutes. Remove the lid, mix well, add in the coconut milk and pumpkin puree simmer for an additional 5 minutes. Season to taste with salt and pepper.
  • Divide quinoa evenly among bowls, ladle lentil pumpkin curry on top of each bed of quinoa. Garnish each bowl with minced cilantro, a lime wedge and chopped Sriracha peanuts.

Notes

  • Quinoa – You can use your Instant Pot to cook quinoa for a more hands free option.
  • Spice – Want more spice to your curry? Add some red pepper flakes to it while you are cooking. Or top with spicy sriracha sauce.
  • Storage – Store the leftover in airtight containers in the refrigerator for up to 5 days.

Nutrition

Serving: 1c | Calories: 585kcal | Carbohydrates: 78g | Protein: 22g | Fat: 23g | Saturated Fat: 11g | Sodium: 588mg | Potassium: 1273mg | Fiber: 20g | Sugar: 7g | Vitamin A: 20594IU | Vitamin C: 34mg | Calcium: 137mg | Iron: 9mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

« Mango Quinoa Salad
Creamy Buffalo Chicken Pasta »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Ashley

    September 01, 2017 at 11:33 am

    I’ll definitely be trying this out soon!

    Reply
  2. Megan @ Megunprocessed

    August 30, 2017 at 3:26 pm

    These sound amazing! Love lentils!! 

    Reply
    • Katie

      August 31, 2017 at 11:00 am

      Thanks! It’s such a hearty and filling meal!

  3. Luna

    August 30, 2017 at 4:02 am

    This looks so good! Do you think it will turn out ok if I tried making one without the quinoa?

    Reply
    • Katie

      August 31, 2017 at 11:00 am

      Hi Luna! Oh for sure–you can always use rice instead of quinoa or any other grain you and your family prefer. My husband isn’t a fan of quinoa and he ate it with rice! Enjoy!

  4. Jocelyn (Grandbaby Cakes)

    August 29, 2017 at 5:20 pm

    I love lentils! Looks great!!

    Reply
    • Katie

      August 31, 2017 at 11:01 am

      Thanks Jocelyn! I love lentils too! Can’t get enough of them!

  5. Sam Smith

    August 29, 2017 at 7:11 am

    Nice recipe kate! I will definitely try it this sunday.

    Reply
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