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.
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.
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.