Description
This Pumpkin Curry is a comforting dish that combines the richness of coconut milk with the warmth of aromatic spices. The pumpkin purée adds a velvety texture, while fresh vegetables and kale bring a wholesome touch. It’s a quick and easy meal that’s perfect for busy weeknights or a cozy dinner at home.
Ingredients
½ tbsp oil or water (if oil-free)
1 medium (110 g) onion, chopped
1 cup (150 g) carrot, chopped
¾ cup (80 g) bell pepper, chopped
3 garlic cloves, minced
2-inch (5 cm) fresh ginger, minced
½ tbsp curry powder
¾ tsp ground turmeric
1 tsp ground cumin
¾ tsp salt (or to taste)
½ tsp smoked paprika
¼ tsp black pepper (or to taste)
½ cup (125 g) passata or tomato sauce
2 cups (500 g) pumpkin purée (see notes)
½–1 cup (120–240 ml) vegetable broth (see notes)
¾ cup (180 ml) coconut milk, canned (see notes)
6–8 leaves of fresh kale, chopped (or use spinach)
Fresh herbs to garnish, e.g., parsley, cilantro
Lime juice or lemon juice to drizzle
Cooked rice to serve
Instructions
Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes until softened.
Stir in minced garlic and fresh ginger, sautéing for an additional 1 minute until fragrant.
Add curry powder, ground turmeric, ground cumin, salt, smoked paprika, and black pepper. Stir to combine.
Pour in passata, pumpkin purée, vegetable broth, and coconut milk. Stir well to incorporate all the ingredients.
Bring the mixture to a simmer, then reduce heat to low. Let it simmer for 5-8 minutes, or until the vegetables are tender. For added protein, consider adding cooked chickpeas at this stage.
Add the chopped kale, allowing it to simmer for an additional 1-2 minutes until wilted. Then, turn off the heat.
Taste the curry and adjust seasonings as needed. Add more salt, pepper, or red pepper flakes if you prefer extra heat.
Serve warm with cooked rice or naan bread. Drizzle with lime or lemon juice and garnish with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320