Description
This creamy Indian pumpkin curry is a flavorful and comforting dish combining pumpkin puree with aromatic spices, coconut milk, and fresh vegetables. Perfect for a cozy meal, it features a rich and velvety sauce with a subtle blend of curry powder, turmeric, cumin, and smoked paprika. The addition of kale and toasted seeds or nuts adds texture and nutrition, making it an excellent vegetarian and gluten-free main course.
Ingredients
Scale
Main Ingredients
- 2 cups pumpkin puree (fresh or canned)
- 1 cup passata (or tomato puree, not paste)
- 1 cup vegetable broth (use reduced-sodium if preferred)
- 1 can (14 oz) full-fat coconut milk
Spices and Seasonings
- 1 tablespoon curry powder (mild, medium, or hot)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Vegetables and Aromatics
- 1 medium onion (or shallot), finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium carrot, diced
- 1 bell pepper, chopped into bite-sized pieces
- 1 cup chopped kale (or spinach)
Other Ingredients and Garnishes
- 1 tablespoon neutral oil (or water for an oil-free version)
- Fresh parsley or cilantro (coriander)
- Lemon or lime wedges
- Toasted pumpkin seeds or cashews
Instructions
- Prepare the Vegetables: Finely chop the onion and carrot, chop the bell pepper into bite-sized pieces, and mince the garlic and ginger.
- Sauté the Vegetables: In a large pan, heat the oil over medium heat. Add the onion, carrot, and bell pepper. Sauté for 4-5 minutes, stirring occasionally, until the vegetables soften and start to become fragrant.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, sautéing for another minute until aromatic and combined well with the other vegetables.
- Add Spices and Liquids: Sprinkle in the curry powder, ground turmeric, cumin, and smoked paprika. Stir everything well to coat the vegetables with the spices. Then pour in the passata, pumpkin puree, vegetable broth, and coconut milk. Mix thoroughly and bring the mixture to a gentle simmer.
- Simmer the Curry: Reduce the heat to low and let the curry simmer gently for 5-8 minutes, allowing the flavors to meld and the vegetables to become tender.
- Add Kale and Adjust Seasoning: Stir in the chopped kale and let it cook for another 1-2 minutes until wilted. Taste the curry and adjust salt, pepper, or additional spices as desired.
- Serve and Garnish: Serve the creamy pumpkin curry hot, garnished with fresh parsley or cilantro, lemon or lime wedges on the side, and topped with toasted pumpkin seeds or cashews. This curry pairs beautifully with rice or naan bread.
Notes
- You can substitute kale with spinach if preferred.
- For a spicier curry, increase the amount of curry powder or add a dash of chili flakes.
- Use coconut milk full-fat for a richer and creamier texture; light versions may result in a thinner sauce.
- For oil-free cooking, substitute oil with a little water when sautéing vegetables.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.
- This curry is naturally gluten-free and vegetarian.
