Pumpkin Lentil And Mushroom Curry Recipe

Recipe By Slurrp

This Pumpkin Lentil and Mushroom Curry is a hearty and flavorful vegetarian dish that is perfect for the fall season. The combination of pumpkin, lentils, and mushrooms creates a rich and creamy curry that is packed with protein and fiber. The spices add a warm and aromatic flavor to the dish, making it a comforting and satisfying meal. Serve this curry with rice or naan bread for a complete and nutritious dinner.

4.7
28 Rating -
Rate
Vegdiet
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
Pumpkin Lentil And Mushroom Curry
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Ingredients for Pumpkin Lentil And Mushroom Curry Recipe

  • 1/2 tablespoon Oil
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 2 ounce Mushrooms, Sliced
  • 1/4 cup Pumpkin Puree
  • 1/4 cup Red Lentils
  • 3/4 cup Vegetable Broth
  • 1/4 teaspoon Curry Powder
  • 0.13 teaspoon Turmeric
  • 0.13 teaspoon Cumin
  • 0.06 teaspoon Chili Flakes
  • As required Salt And Pepper To Taste
  • as per your need Fresh Cilantro For Garnish

Directions: Pumpkin Lentil And Mushroom Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a large pot over medium heat. Add onions and garlic, and cook until onions are translucent.
  • STEP 2.Add the mushrooms and cook until they release their moisture and start to brown.
  • STEP 3.Stir in the pumpkin puree, lentils, vegetable broth, and spices. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
  • STEP 4.Serve the curry hot with rice or naan bread. Garnish with fresh cilantro, if desired.
  • STEP 5.Cooking Tips: You can adjust the spice level by adding more or less curry powder and chili flakes. If you prefer a creamier curry, you can stir in some coconut milk or cream towards the end of cooking.
  • STEP 6.Storage and Serving: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pot or microwave before serving.

Cooking Tips

  • Adjust the spice level to your preference.
  • For a creamier curry, add coconut milk or cream.
  • Garnish with fresh cilantro for added freshness.

Storage and Serving

  • Store leftover curry in an airtight container in the refrigerator.
  • Reheat in a pot or microwave before serving.
Nutrition
value
835
calories per serving
50 g Fat32 g Protein62 g Carbs34 g FiberOther

Current Totals

  • Fat
    50g
  • Protein
    32g
  • Carbs
    62g
  • Fiber
    34g

MacroNutrients

  • Carbs
    62g
  • Protein
    32g
  • Fiber
    34g

Fats

  • Fat
    50g

Vitamins & Minerals

  • Calcium
    152mg
  • Iron
    13mg
  • Vitamin A
    1957mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    246mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    60mg
  • Vitamin E
    5mg
  • Copper
    2mcg
  • Magnesium
    210mg
  • Manganese
    4mg
  • Phosphorus
    426mg
  • Selenium
    59mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp