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Kabocha Lentil Curry

Kabocha, often called Japanese pumpkin, is a bright orange, sweet addition to a curry such as this.Kabocha Lentil Curry

Serves 3-4.


  • 1 Tbsp olive oil
  • 1/2 medium onion, chopped
  • 1 tsp ground coriander seed
  • 2 tsp curry powder
  • 1/2 kabocha, seeded, peeled, and cut in small pieces
  • 1 1/2 c chicken style vegetarian broth
  • 2 c cooked brown lentils, drained
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 Tbsp raisins
  • 2 Tbsp parsley, minced


  1. In a large skillet over medium low heat, warm oil. Sauté onion in the oil for 2 minutes.
  2. Add coriander seed and curry powder and saute another 30 seconds. Add the kabocha and saute a minute or two to thoroughly coat the kabocha in the oil/spice mixture.
  3. Add broth, lentils, salt and pepper. Stir and bring to a simmer. Reduce heat to low, and cover. Simmer about 7 minutes, or until softened and the broth is almost all absorbed.
  4. Sprinkle with raisins and parsley. Serve on a bed of cooked rice.

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