Blog Meal Plan Pumpkin Curry with Lentils Pumpkin Curry with Lentils

Pumpkin Curry with Lentils

45 min Vegan (Plant diet) Dinner Dairy freeGluten freeLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Parsley - 5 g (1 tbsp)
  • Olive oil - 5 ml (1 tsp)
  • Zucchini - 50 g
  • Onion - 30 g (0.3 whole)
  • Curry powder - 4 g (1 tsp)
  • Bell pepper - 50 g (0.25 whole)
  • Cauliflower - 50 g
  • Pumpkin - 130 g
  • Red lentils - 50 g (0.3 cup)
  • Chickpeas - 30 g

How to make:

  1. Peel raw pumpkin and cut into large cubes
  2. In a large saucepan with heated oil, add finely chopped onion, curry, pumpkin and, stirring constantly, sauté for 3 minutes over medium heat
  3. Add lentils and chickpeas (previously boiled or canned with no sugar added) to the pan, add a little water. Bring the mixture to a boil
  4. Reduce the heat and continue cooking over medium heat until pumpkin is soft (approx. 5 minutes)
  5. Add diced zucchini, bell pepper to the pumpkin and lentils. Cook over medium heat for 5 minutes
  6. Remove from heat and season with salt and pepper to taste
  7. Sprinkle with greens before serving

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