Creamy Vegetable Curry with Lentils, Chickpeas & Pumpkin is a comforting, plant-based curry made with vegetables, lentils, chickpeas, and warming mango curry spices. This vegan curry is gently spiced, lightly enriched with olive oil, and naturally thickened by pumpkin and legumes, making it both nourishing and satisfying.
The combination of lentils and chickpeas provides plant-based protein and fiber, while cauliflower, carrots, and pumpkin add natural sweetness and texture. This vegetable curry works well as a simple weeknight dinner, a light stew-style meal, or a meal-prep–friendly dish that tastes even better the next day.
Vegetable Curry Ingredients (4 servings)
- 1 medium onion, finely chopped
- 2 carrots, sliced
- 2 cups cauliflower florets
- 1½ cups pumpkin, cubed (fresh or frozen)
- 1 cup lentils
- 1 cup cooked chickpeas
- 1 tbsp Mango Curry spice blend
- 1 tsp ground cumin
- ½ tsp ground turmeric (optional)
- Salt & black pepper, to taste
- 2–2½ cups water or vegetable broth
- 1 cup canned coconut milk
- Fresh lemon juice, to taste (optional)
- Fresh herbs for serving (cilantro or parsley)
Tip: Fresh or frozen pumpkin can be used in this recipe. Frozen pumpkin works especially well for quick cooking.
For extra depth of flavor, you can replace water with homemade vegetable broth.
Vegetable Curry Instructions
- Sauté the base
Heat a large pan or deep skillet over medium heat. Add a small amount of olive oil (or a splash of water for an oil-free version).
Add the grated carrot and finely chopped onion. Cook for about 5 minutes, stirring occasionally, until soft and lightly fragrant. - Add lentils & liquid
Add the lentils to the pan and pour in the water or vegetable broth. Stir well and bring to a gentle simmer.
Cook for about 8 minutes, allowing the lentils to soften slightly and the flavors to start developing. - Add pumpkin & cauliflower
Add the pumpkin (fresh or frozen) and cauliflower florets. Stir, cover partially, and let everything simmer together for another 10–12 minutes, until the vegetables are tender. - Season the curry
Add the mango curry spice blend, cumin, turmeric (if using), salt, and black pepper. Stir well to evenly coat all ingredients. - Finish with chickpeas & coconut milk
Add the drained chickpeas and coconut milk. Stir gently and simmer for 3–5 minutes, just until everything is heated through and creamy. - Adjust & serve
Taste and adjust seasoning if needed. Add more water or broth if you prefer a looser, stew-like consistency.
Remove from heat and serve warm.
Nutrition (per 1 serving, approx.)
Calories: ~320 kcal / Protein: ~14 g / Carbohydrates: ~50 g / Fat ~ 5g
Serving Ideas
- Serve with rice, quinoa, or flatbread
- Enjoy it as a light but filling vegetable stew.
- Great for simple plant-based dinners