Step 1: Heat olive oil or coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Step 2: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, being careful not to burn them.
Step 3: Add the curry powder, ground turmeric, ground cumin, and smoked paprika. Sauté for 30 seconds, stirring constantly, to bloom the spices and release their aromas.
Step 4: Pour in the pumpkin puree, full-fat coconut milk, passata, and vegetable broth. Add the diced carrots and bell pepper. Stir well to combine all ingredients.
Step 5: Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the vegetables are tender.
Step 6: Stir in the chopped kale or spinach and continue to cook for another 2-3 minutes, until the greens are wilted.
Step 7: Taste the curry and season generously with salt and black pepper as needed to enhance the flavors.
Step 8: Serve hot, garnished with fresh cilantro, alongside steamed basmati rice or warm naan bread for a complete and satisfying meal.