Description
A comforting and flavorful Pumpkin Curry made with pumpkin puree, fresh vegetables, and warming spices, perfect for a nutritious vegan meal served over rice or with naan bread.
Ingredients
Scale
Vegetables and Aromatics
- 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
- 6–8 leaves fresh kale, chopped (or spinach)
Spices
- ½ tbsp curry powder
- ¾ tsp ground turmeric
- 1 tsp ground cumin
- ¾ tsp salt (adjust to taste)
- ½ tsp smoked paprika
- ¼ tsp black pepper (adjust to taste)
Liquids and Sauces
- ½ cup (125 g) passata or tomato sauce
- 2 cups (500 g) pumpkin puree
- ½ – 1 cup (120 – 240 ml) vegetable broth
- ¾ cup (180 ml) canned coconut milk
To Serve and Garnish
- Fresh herbs (parsley, cilantro) for garnish
- Lime juice or lemon juice to drizzle
- Cooked rice or naan bread
Instructions
- Sauté Vegetables: Heat oil in a pan over medium heat and sauté the chopped onion, carrot, and bell pepper for about 4 to 5 minutes until they begin to soften.
- Add Aromatics: Stir in the minced garlic and fresh ginger and continue sautéing for an additional 1 minute to release their flavors.
- Add Spices and Liquids: Mix in all the spices including curry powder, turmeric, cumin, salt, smoked paprika, and black pepper. Then add the passata, pumpkin puree, vegetable broth, and coconut milk, stirring everything together to combine well.
- Simmer: Bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 5 to 8 minutes until the vegetables are tender and the flavors meld. Optionally, add cooked chickpeas at this stage for added protein.
- Add Greens: Stir in the chopped kale leaves and let the curry simmer for another 1 to 2 minutes until the kale is wilted.
- Season and Serve: Taste the curry and adjust seasoning with more salt, pepper, or red pepper flakes if desired. Turn off the heat, drizzle with lime or lemon juice, garnish with fresh herbs, and serve warm with cooked rice or naan bread.
Notes
- For pumpkin puree, you can use canned or homemade puree from roasted pumpkin.
- Vegetable broth quantity can be adjusted to achieve desired curry thickness.
- Canned coconut milk adds creaminess and richness to the curry.
- Add cooked chickpeas for extra protein and heartiness if desired.
- Use fresh kale or substitute with spinach for leafy greens.
- This curry is best served warm with steamed rice or naan bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sauté and Simmer
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup (about 250 g)
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Pumpkin Curry, Vegan Curry, Pumpkin Puree Recipe, Healthy Vegan Dinner, Easy Curry Recipe
