Cooked - Pumpkin Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin Curry

4.0

½ tbsp oil (or water (if oil-free))

1 medium onion (chopped)

1 cup carrot (chopped)

¾ cup bell pepper (chopped)

3 garlic cloves (minced)

Inch fresh ginger (minced)

½ tbsp curry powder

¾ tsp ground turmeric

1 tsp ground cumin

¾ tsp salt (or less/more to taste)

½ tsp smoked paprika

¼ tsp black pepper (or less/more to taste)

½ cup passata (or tomato sauce)

2 cups pumpkin puree ((see notes))

½-1 cup vegetable broth (see notes)

¾ cup coconut milk (canned (see notes))

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)

You can watch the video in the post for visual instructions.Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes.
Stir in garlic and fresh ginger and sauté for a further 1 minute.
Add all spices, passata, pumpkin puree, vegetable broth, and coconut milk. Stir to combine.
Bring the mixture to a simmer. Let simmer on low heat for about 5-8 minutes or until the veggies are tender. Optional: You can also add cooked chickpeas for additional protein.
Finally, add the kale and let simmer for a further 1-2 minutes, then turn off the heat.
Taste and adjust seasonings. Add more salt, pepper, and/or red pepper flakes (if you like it spicy), etc. to taste.
Serve with rice or naan bread. Enjoy warm!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 86 weeks ago

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