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.

Course Lunch, Main Course

Cuisine Indian

Diet Gluten Free

Prep Time 20

Cook Time 25

Total Time 45

Servings

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