Chickpea, pumpkin and red lentil curry

Chickpea, Pumpkin and Red Lentil Curry with Cauliflower Rice

A really comforting dish that it not only full flavours but also low in carbs and packed with good nutrients.

Course Dinner
Cuisine International, Vegan
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Author Olle



  • 2 cans chickpeas
  • 1 onion
  • 3 garlic cloves
  • 5 dl (2 cups) water
  • 2 1/2 dl (1 cup) red lentils
  • 2 1/2 dl (1 cup) pumpkin puree
  • 1 red chilli
  • 2 tbsp curry powder
  • 2 veggie stock cubes
  • 1/2 tsp cayenne
  • 1 can coconut milk
  • 2 tbsp olive oil extra virgin
  • Salt
  • Pepper

Cauliflower rice

  • 1 cauliflower head


  1. Preheat the oven to 165 °C / 325 °F / Gas Mark 3.

  2. Clean the pumpkin and scrape out the seeds with a spoon.

  3. Line an oven-safe form with tinfoil and put the pumpkin cut-side down on the foil and wrap it up and bake it for about 1 hour, or until the pumpkin is soft all the way through.

  4. Let the pumpkin cool off, then scrape the meat into a kitchen aid or blender and mix it until it becomes a puree. Set aside.

  5. Clean out the kitchen aid or blender and break the cauliflower florets and mix until it looks like rice. Set aside.

  6. Mince the onion, garlic, and chilli.

  7. Heat up a large saucepan with some oil and fry the onion, garlic and chilli for about 1-2 minutes.

  8. Add the curry powder and stir around for about a minute.

  9. Add the rest of the ingredients except for the coconut milk, and bring to a boil then lower the heat and let simmer until the lentils are soft.

  10. Add the coconut milk and taste with salt and pepper. 

  11. Serve with cauliflower rice* and top off with some chilli flakes.

* Optional: Fry the cauliflower rice in some oil in a skillet until desired consistency.