Pumpkin Curry

A flavorful and hearty vegan pumpkin curry perfect for cozy meals. Made with fresh vegetables and aromatic spices, it's easy to prepare and delicious.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Fusion

Servings 4 servings

Calories 250 kcal

Ingredients

Oil and aromatics

0.5 tbsp oil (or water) for sautéing
1 medium onion chopped
1 cup carrot chopped
0.75 cup bell pepper chopped
3 cloves garlic minced
2 inch fresh ginger minced
0.5 tbsp curry powder
0.75 tsp ground turmeric
1 tsp ground cumin
0.75 tsp salt to taste
0.5 tsp smoked paprika
0.25 tsp black pepper or to taste
0.5 cup passata or tomato sauce
2 cups pumpkin puree
0.5-1 cup vegetable broth see notes
0.75 cup coconut milk canned

Greens

6-8 leaves fresh kale chopped (or spinach)

Garnish & others

Fresh herbs parsley, cilantro
Lime juice or lemon juice to drizzle
to serve Cooked rice

Instructions

Heat oil in a pan and sauté onion, carrot, and bell pepper for 4-5 minutes.
Add garlic and ginger; sauté for 1 minute.
Add spices, passata, pumpkin, broth, and coconut milk; stir and simmer for 5-8 minutes until veggies are tender.
Add kale; cook for 1-2 minutes, then turn off heat. Adjust seasonings and serve with rice.

Notes

You can add cooked chickpeas for extra protein or adjust seasonings to taste.

Keyword Pumpkin