Pumpkin Coconut Curry

Prep Time

15 minutes

Cooking Time

35 minutes


4 servings


2 teaspoons coconut oil
1 small onion
1 red bell pepper, cut in strips
3-4 cloves garlic, minced
1 inch piece fresh ginger, grated
¼ teaspoon red pepper flakes or cayenne (optional)
½ head red cabbage, chopped
2 cups kale, stemmed and chopped
1 cup mushrooms, chopped
1 teaspoon cumin
2 teaspoons Garam Masala (or curry powder)
2 cups (or more) low sodium vegetable broth
1 can full-fat coconut milk
½ cup dried red lentils
1 ½ cups cooked and pureed pumpkin
½ cup frozen peas
½ cup chopped cilantro, optional
Juice from 1 lime
Salt and pepper, to taste


1. In a large pot, heat oil. Add onion, bell pepper, garlic, ginger, and red pepper flakes and sauté for 5 minutes. Add the other vegetables, spices, and cook an additional 5 minutes.

2. Then stir in broth, coconut milk, lentils, and pumpkin. Bring to a boil. Reduce heat to med/low, cover and simmer for 20-25 minutes. Stir in the peas.

3. Season with salt and pepper. Top with fresh cilantro and lime juice.


Even better the next day!


Gluten free.