Vegan lentil pumpkin curry with flatbread from the pan and rice. A simple recipe for a delicious curry made with red lentils, pumpkin, coconut milk and oriental spices. The lentil curry is perfect for cold days and is great for meal prep! Serve it with rice and this super simple flatbread made in the pan!
Sunday is Meal Prep Day! That means I cook lunch for the next few day. I started at the beginning of the year, when my boyfriend started his internship and I had to learn for my exams. Cooking fresh food every day and thinking about what to eat might have made me even more stressed during the already stressful phase.
If you are learning for exams and at the same time still trying to complete your chores on time, even the little everyday tasks or decisions can sometimes be just too much. At least that’s how I feel it now and then.
So I asked myself: how can I make the exam phase as stress-free as possible without neglecting myself? Cooking for me is also something like self-care. A little break between everyday tasks, in which I consciously take the time to eat.
So what should I do if I do not want to cook something fresh every day and want to worry about it … and still do not want to miss tasty, healthy and energizing food?
The answer is so simple: Meal Prep. Precooking.
Like I know it from my childhood. In retrospect, I am incredibly grateful that my mom always made sure that we kids had something self-cooked to eat when we came home from school while mom and dad worked.
So at the beginning of the year, I started cooking the food on Sunday for the next few days. And I do that almost every week until today. I’ve learned to love not having to worry about what to cook for a few days.
So .. Let’s talk about my new meal prep recipe …
Lentil Pumpkin Curry
This curry is one of my simplest and even “cheapest” recipes. The basic ingredients are lentils, pumpkin, vegetable broth and coconut milk. Since pumpkin has just season and we only need basic ingredients, you can cook a delicious dish, which is also super cheap!
The preparation could not be simpler: The ingredients are gradually put into a saucepan and cooked until the lentils pumpkin curry is done.
As a side dish, I decided for rice and a quickly made flatbread. Both are easy to prepare while the curry is cooking.
This curry could not be easier: you only need simple and cheap basic ingredients. It is incredibly delicious and warming, while winter is slowly coming.
Looking for more curry recipes? Try my recipe for creamy pumpkin curry!
If you make these vegan reindeer cookies, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Lentil Pumpkin Curry with Naan Bread
- 2 tbsp oil
- 1 onion cut into small pieces
- 2 cloves of garlic cut into small pieces
- 1 small piece of ginger cut into small pieces
- 500 g Hokkaido pumpkin cut into small cubes
- 1 tbsp curry spice
- 1 tbsp maple syrup
- 1 liter vegetable broth
- 150 g red lentils
- 1 tin coconut milk 400ml
- Fresh parsley
- 275 g flour
- 200 ml water *
- 1 pinch of salt
- Oil for the pan
- 250 g rice
- Heat the oil in a saucepan and fry the onion, garlic cloves and ginger for 5 minutes.
- Add the chopped pumpkin and fry for another 3 minutes while stirring.
- Add spices and maple syrup, mix everything together and fry for 2 minutes.
- Add vegetable broth and the lentils and simmer for 20 minutes.
- Meanwhile prepare the rice according to the package instructions.
- Stir in the coconut milk and simmer for another 5 minutes.
- If the lentil curry is too thick, simply add more vegetable stock or water.
- Season to taste.
- Knead all ingredients for several minutes to a smooth dough. If the dough is too sticky, just add a little more flour.
- Divide the dough into 6 equal pieces, shape into balls and roll out into naan bread on a floured work surface.
- Coat a pan with a little oil and heat.
- Bake the naan bread at medium to high heat from both sides.
- Serve the lentil curry with fresh parsley, rice and naan bread.
- Instead of 200ml of water you can also use 100ml of water and 100ml of beer. The beer gives the naan bread a delicious yeast taste.