Name: Pumpkin Curry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian-inspired
Ingredients: 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 piece fresh ginger, minced; 6-8 leaves fresh kale, chopped (or spinach); 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); 1/2 cup passata (or tomato sauce); 2 cups pumpkin puree; 1/2 to 1 cup vegetable broth; 3/4 cup canned coconut milk; Fresh herbs (e.g., parsley or cilantro) for garnish; Lime or lemon juice for drizzling; Cooked rice, to serve

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Introduction

This comforting pumpkin curry is a vibrant and flavorful dish perfect for cozy dinners. Made with wholesome vegetables, warm spices, and creamy coconut milk, it’s both nourishing and delicious. Serve it over rice or with naan bread for a satisfying meal.

A white bowl holds a meal with two clear sections: on the left, there is a layer of white fluffy rice speckled with black pepper, and placed on it is a bright green lime wedge. On the right, a thick orange curry with visible chunks of vegetables and herbs fills most of the bowl, topped with a drizzle of white cream and sprinkled with fresh green cilantro leaves and black pepper. A dark wooden spoon rests on the right side inside the bowl, partly submerged in the curry. The scene is set on a white marbled surface with some scattered chopped herbs, a halved lime, a small wooden bowl of herbs, and a beige cloth napkin visible in the background. A pan of the same orange curry with visible vegetables and greens sits partially in the frame at the bottom. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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)
1/2 cup passata (or tomato sauce)
2 cups pumpkin puree
1/2 to 1 cup vegetable broth
3/4 cup canned coconut milk
6-8 leaves fresh kale, chopped (or spinach)
Fresh herbs for garnish (e.g., parsley, cilantro)
Lime or lemon juice for drizzling
Cooked rice for serving

Instructions

Step 1: Heat the oil in a pan over medium heat. Add the chopped onion, carrot, and bell pepper, and sauté for 4-5 minutes until they begin to soften.
Step 2: Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Step 3: Add the curry powder, turmeric, cumin, salt, smoked paprika, and black pepper to the pan. Mix well, then pour in the passata, pumpkin puree, vegetable broth, and coconut milk. Stir to combine all ingredients thoroughly.
Step 4: Bring the mixture to a gentle simmer and cook on low heat for 5-8 minutes until the vegetables are tender. For added protein, you can stir in cooked chickpeas at this stage.
Step 5: Add the chopped kale and let the curry simmer for another 1-2 minutes until the greens wilt. Then, turn off the heat.
Step 6: Taste the curry and adjust the seasoning as needed, adding more salt, pepper, or red pepper flakes for heat.
Step 7: Serve the pumpkin curry warm over cooked rice or with naan bread. Drizzle with lime or lemon juice and garnish with fresh herbs before enjoying.

Tips & Variations

Use fresh pumpkin to make your own puree by roasting and blending it for a more vibrant flavor.
Substitute kale with spinach or other leafy greens based on preference or availability.
For a richer curry, add extra coconut milk or a tablespoon of peanut butter.
Add cooked chickpeas or tofu to boost protein content and make it a heartier meal.
If you prefer a milder curry, reduce the amount of spices or omit the black pepper and smoked paprika.

Storage

Store leftover pumpkin curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if the curry has thickened. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a black pan filled with thick, orange-yellow lentil curry that has a smooth yet chunky texture with small pieces of red vegetables and green herbs mixed in. The curry is swirled with white cream on top and scattered with fresh chopped green cilantro. A wooden spoon rests inside the pan, partially covered in the curry, and the pan handle extends out toward the bottom right. Surrounding the pan on a white marbled surface are a small white bowl of white rice, a small wooden bowl with chopped green herbs, lime wedges, and a soft beige cloth in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of pumpkin puree?

Yes, you can roast fresh pumpkin pieces until tender and then blend them into a puree to use in this recipe. This adds a fresh, natural flavor.

Is this curry suitable for vegans?

Absolutely. This pumpkin curry uses plant-based ingredients and coconut milk, making it vegan-friendly. Simply ensure any accompaniments like naan bread are also vegan.