Vegan Pumpkin Lentil Curry
Servings: 4
Cook Time: 40 minutes
Ingredients
- 1 cup of rice
- 1 cup (180 g) of red lentils
- 1 tbsp of coconut oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2-inch piece of ginger, minced
- Juice of ½ lemon
- 2 tbsp of curry powder
- 1 pound (450 g) of pumpkin, diced
- 14 oz (400 g) of chopped tomatoes
- 2 cups (480 ml) of vegetable broth
- 14 oz (400 g) of coconut milk
- 2 tbsp of peanut butter
- Salt and pepper to taste
Optional:
- Peanuts
- Pomegranate seeds
- Parsley
Directions
- Warm the coconut oil in a large, deep skillet or pot over medium heat. Sauté the chopped onions for 2-3 minutes until they become translucent. Add the minced garlic and ginger, stirring frequently, and cook for an additional minute.
- While the onions are cooking, place the lentils in a fine mesh sieve. Rinse them thoroughly under cold water and allow them to drain.
- Stir the curry powder, diced pumpkin, and rinsed lentils into the pan. Sauté for 1-2 minutes, ensuring everything is well coated with the spices.
- Pour in the chopped tomatoes, vegetable broth, and coconut milk. Add the peanut butter and stir to combine. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pan, and let the curry simmer for about 25-30 minutes. Cook until the lentils and pumpkin are tender and mostly softened.
- Season the curry with salt, pepper, and lime juice to taste. While the curry is cooking, prepare the Basmati rice according to the package instructions. Once everything is ready, serve the curry over the rice. Optionally, garnish with pomegranate seeds, peanuts, and a sprinkle of fresh parsley.
Warm Vegan Recipe for Electric Lunchbox
This Vegan Lentil Curry is not only delicious but also incredibly healthy, making it a perfect choice for those looking for nutritious meal prep ideas. Packed with fiber-rich lentils, nutrient-dense pumpkin, and heart-healthy coconut milk, it's a balanced meal that's both filling and nourishing. This dish is ideal for lunch ideas for work because it stores well in the fridge or freezer, and the flavors even deepen over time. You can easily customize the recipe by swapping out peanut butter for almond butter or tahini, and using sweet potatoes instead of pumpkin. This versatility makes it adaptable to different dietary preferences and available ingredients.
