My Halloween plans: staying in with this one-pot pumpkin lentil curry 🎃

🎃 One-Pot Pumpkin Curry with Lentils 🍛

6 plant groups in one bowl 🌱  

Ingredients

• 2 cups brown rice (frozen is fastest)
• 1½ Tbsp neutral oil
• 1 small onion, chopped
• 1 tsp kosher salt
• 3 cloves garlic, minced
• 1 Tbsp grated ginger
• 3-4 servings red curry paste (be mindful, some pastes are very spicy)
• 1 can lentils, rinsed and drained
• 2 cans (15 oz each) pumpkin purée
• 1 can (13.5 oz) coconut milk (or unsweetened plant milk)
• 1 cup vegetable broth (or water)
• 1 Tbsp coconut aminos
• 2 handfuls spinach
• Juice of ½ lime (save the rest for garnish)
• Salt and pepper to taste
• Cilantro (garnish)

Steps

1. Cook rice and set aside (if using frozen rice, heat it when the curry is almost done).
2. Sauté onion in oil with salt until softened (3–4 min).
3. Add garlic, ginger, and curry paste; stir 1–2 min until fragrant.
4. Stir in pumpkin, coconut milk, broth, coconut aminos. 
5. Simmer 20–25 min, stirring occasionally, until creamy and thickened.
6. Stir in lentils and spinach to wilt.
7. Finish with lime juice, pepper, and cilantro. Serve over brown rice.