The Insider’s Guide to Healthy Hawaii: Pantry-Friendly Pumpkin Curry

Medically reviewed in November 2021

If you're looking for a festive way to switch up your weekday meals, try this healthy pumpkin curry. It's a plant-based recipe that uses many ingredients you may already have (and a few you might not).

Remember to rinse your lentils (I did this ahead of time) and allow them to simmer in the curry for as long as the package recommends. If you don't like a strong kick, skip the chili pepper. You'll still have a nice amount of heat from the ground cayenne pepper and you won't need to use as much honey. Best of all, this recipe comes together in one pot, so cleaning up is easy.

Pantry-friendly Pumpkin Curry
Adapted from The Vegan Table
Serves 8 to 10

  • 1 cup dried lentils, rinsed
  • 3 cups water for cooking and 2 tablespoons water for sauteing
  • 2 medium-sized yellow onions, finely chopped
  • 4 pieces of fresh ginger, peeled and sliced
  • 2 cloves of garlic, minced
  • 1 14 ounce can coconut milk
  • 2 15 ounce cans pumpkin puree
  • 2 teaspoons curry powder
  • 1/4 teaspoon ground cayenne pepper
  • 2 small pieces of chili pepper, seeds removed (for extra spice)
  • 2 tablespoons honey
  • 1 tablespoon salt

1. Heat two tablespoons of water in a pot. Add onions, garlic and ginger, and cook until onions are translucent (about six minutes).

2. Add lentils, remaining three cups of water, pumpkin puree, coconut milk, curry powder, cayenne and chili pepper. Cook over low to medium heat for 30 to 40 minutes, stirring occasionally, until lentils soften, but retain their texture.

3. Add honey and salt. Remove chili peppers. Serve over basmati or jasmine rice.

This content originally appeared on Well-Being Hawaii.

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