Description

This vibrant Pumpkin Curry is a comforting and flavorful dish perfect for cozy dinners. Combining tender pumpkin puree with a medley of sautéed vegetables and aromatic spices, simmered in creamy coconut milk, it offers a rich, hearty meal. Garnished with fresh herbs and a splash of lime juice, this curry pairs beautifully with steamed rice or naan bread making it a wholesome vegetarian delight.

Ingredients

Scale

Vegetables and Aromatics

1/2 tbsp oil (or water for oil-free option)
1 medium onion, chopped
1 cup carrot, chopped
3/4 cup bell pepper, chopped
3 garlic cloves, minced
2-inch fresh ginger, minced
6–8 leaves fresh kale, chopped (or spinach)

Spices

1/2 tbsp curry powder
3/4 tsp ground turmeric
1 tsp ground cumin
3/4 tsp salt (adjust to taste)
1/2 tsp smoked paprika
1/4 tsp black pepper (adjust to taste)

Liquids and Others

1/2 cup passata (or tomato sauce)
2 cups pumpkin puree
1/2–1 cup vegetable broth
3/4 cup canned coconut milk
Fresh herbs for garnish (e.g. parsley, cilantro)
Lime juice or lemon juice, for drizzling
Cooked rice or naan bread, for serving

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Instructions

Sauté Vegetables: Heat oil in a pan over medium heat and sauté the chopped onion, carrot, and bell pepper for about 4-5 minutes until they start to soften.
Add Aromatics: Stir in the minced garlic and fresh ginger and sauté for an additional 1 minute to release their fragrant flavors.
Add Spices and Liquids: Mix in the curry powder, turmeric, cumin, salt, smoked paprika, and black pepper followed by the passata, pumpkin puree, vegetable broth, and coconut milk. Stir well to combine all ingredients evenly.
Simmer the Curry: Bring the mixture to a gentle simmer. Reduce heat to low and let it cook uncovered for 5-8 minutes until the vegetables are tender and flavors meld together. Optionally, add cooked chickpeas for extra protein at this stage.
Add Greens: Stir in the chopped kale and cook for an additional 1-2 minutes until the greens are just wilted, then turn off the heat.
Adjust Seasoning: Taste the curry and adjust seasonings by adding more salt, pepper, or red pepper flakes if you prefer it spicy.
Serve: Spoon the warm pumpkin curry over cooked rice or serve alongside naan bread. Garnish with fresh herbs and a drizzle of lime or lemon juice before enjoying.

Notes

For oil-free cooking, substitute the oil with water when sautéing the vegetables.
Use canned pumpkin puree or roast fresh pumpkin and puree it yourself for better flavor.
If the curry is too thick, adjust the consistency by adding more vegetable broth or coconut milk.
Adding chickpeas gives a nice protein boost and texture, making the curry more filling.
Fresh kale can be substituted with spinach or other leafy greens according to preference.
Serving with naan or rice helps soak up the flavorful sauce.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired