Description
Enjoy a hearty and flavorful Indian Pumpkin Curry, perfect for a cozy meal. This one-pot recipe combines nutritious vegetables with aromatic spices and creamy coconut milk for a delightful dish.
Ingredients
Scale
- ½ tbsp oil or water (if oil-free)
- 1 medium (110 g) onion chopped
- 1 cup (150 g) carrot chopped
- ¾ cup (80 g) bell pepper chopped
- 3 garlic cloves minced
- 2– inch (5 cm) fresh ginger minced
- ½ tbsp curry powder
- ¾ tsp ground turmeric
- 1 tsp ground cumin
- ¾ tsp salt or less/more to taste
- ½ tsp smoked paprika
- ¼ tsp black pepper or less/more to taste
- ½ cup (125 g) passata or tomato sauce
- 2 cups (500 g) pumpkin puree
- ½–1 cup (120–240 ml) vegetable broth
- ¾ cup (180 ml) coconut milk canned
- 6–8 leaves of fresh kale chopped
- Fresh herbs to garnish e.g. parsley
- cilantro
- Lime juice or lemon juice to drizzle
- Cooked rice to serve
Instructions
- In a large pot, heat oil or water over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the chopped carrot, bell pepper, minced garlic, and ginger. Cook for a few minutes until the vegetables soften.
- Add the curry powder, turmeric, cumin, salt, smoked paprika, and black pepper. Stir well to coat the vegetables with spices.
- Pour in the passata and pumpkin puree, mixing everything together until combined.
- Add vegetable broth and coconut milk. Bring the mixture to a gentle simmer.
- Stir in the chopped kale and cover. Cook for about 15-20 minutes, stirring occasionally, until the curry thickens and the kale wilts.
- Taste and adjust seasoning if necessary. Remove from heat and let cool slightly.
- Serve warm over cooked rice, garnished with fresh herbs and a drizzle of lime or lemon juice.
Notes
For homemade pumpkin puree, roast fresh pumpkin until tender and blend until smooth. Adjust the amount of vegetable broth based on your desired consistency. This curry can be stored in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner
- Method: One Pot, Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Indian Pumpkin Curry, one pot recipe, healthy curry, vegetarian recipe, pumpkin curry