Description
A comforting and flavorful Indian pumpkin curry made with creamy pumpkin puree, aromatic spices, and fresh vegetables, perfect for a healthy vegan and gluten-free meal.
Ingredients
- Pumpkin puree
- Passata (smooth tomato sauce)
- Coconut milk
- Vegetable broth
- Curry powder
- Ground turmeric
- Ground cumin
- Smoked paprika
- Garlic, minced
- Ginger, minced
- Carrots, chopped
- Bell peppers, chopped
- Kale, chopped (or spinach)
- Oil for cooking
- Salt and pepper to taste
Instructions
- Prepare vegetables: finely chop onion, carrot, and bell pepper; mince garlic and ginger.
- Heat oil in a large pan over medium heat; sauté onion, carrot, and bell pepper for 4-5 minutes.
- Add garlic and ginger; sauté for 1 minute until fragrant.
- Add curry powder, turmeric, cumin, smoked paprika, salt, and pepper; stir well.
- Add passata, pumpkin puree, vegetable broth, and coconut milk; mix thoroughly.
- Bring to a gentle simmer; cook 5-8 minutes until vegetables are tender.
- Add chopped kale or spinach; cook 1-2 minutes until wilted.
- Taste and adjust seasoning as needed.
- Serve hot with rice, naan, or preferred grain; garnish with fresh herbs and a squeeze of lemon or lime.
Notes
Adjust spice level by adding fresh chilies or cayenne pepper. For extra creaminess, increase coconut milk and reduce broth. Temper spices in oil before adding for deeper flavor. Curry tastes better the next day, ideal for leftovers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg