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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.
Course Lunch, Main Course
Cuisine Indian
Diet Gluten Free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 585kcal
Author Katie


  • Stove Top


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


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.


  • 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.


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