Description
This Indian Pumpkin Curry combines pumpkin puree, coconut milk, vegetables, and warm spices in one creamy pot. It takes only 25 minutes and makes a comforting vegan, dairy-free, and gluten-free dinner.
Ingredients
1/2 tablespoon oil or water, for oil-free cooking
1 medium onion, about 110 g, chopped
1 cup carrot, about 150 g, chopped
3/4 cup bell pepper, about 80 g, chopped
3 garlic cloves, minced
1 2-inch or 5 cm piece fresh ginger, minced
1/2 tablespoon curry powder
3/4 teaspoon ground turmeric
1 teaspoon ground cumin
3/4 teaspoon salt, or to taste
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper, or to taste
1/2 cup or 125 g passata or tomato sauce
2 cups or 500 g pumpkin puree
1/2 to 1 cup or 120 to 240 ml vegetable broth
3/4 cup or 180 ml canned coconut milk
6 to 8 fresh kale leaves, chopped, or spinach
Fresh parsley or cilantro, for garnish
Lemon or lime juice, for serving
Cooked rice or naan, for serving
Cooked chickpeas, optional, for extra protein
Fresh chili, chili paste, cayenne, or chili flakes, optional
Toasted cashews or pumpkin seeds, optional, for topping
Instructions
1. Heat the oil or water in a large pan over medium heat.
2. Add the onion, carrot, and bell pepper. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften.
3. Add the garlic and ginger. Cook for 1 minute until fragrant.
4. Stir in the curry powder, turmeric, cumin, smoked paprika, salt, and black pepper.
5. Add the passata, pumpkin puree, vegetable broth, and coconut milk. Stir until the sauce looks smooth and well combined.
6. Bring the curry to a gentle simmer. Reduce the heat and cook for 5 to 8 minutes, or until the vegetables become tender.
7. Stir in cooked chickpeas at this stage, if using.
8. Add the chopped kale or spinach. Cook for another 1 to 2 minutes until the greens wilt.
9. Taste the curry. Add more salt, pepper, chili, or broth as needed.
10. Serve hot with cooked rice or naan. Garnish with fresh parsley or cilantro, toasted cashews or pumpkin seeds, and a squeeze of lemon or lime juice.
Notes
Homemade or canned pumpkin puree both work well.
For homemade pumpkin puree, roast peeled pumpkin until tender, then blend it until smooth.
Reserve a few roasted pumpkin chunks if you prefer a chunkier curry.
Adjust the vegetable broth based on the thickness of your pumpkin puree.
For a richer curry, add more coconut milk and reduce the broth by the same amount.
For less coconut flavor, replace the coconut milk with oat cream or soy cream.
Replace kale with spinach, collard greens, or bok choy.
You can also add broccoli, peas, cauliflower, sweet potato, green beans, eggplant, or asparagus.
For extra heat, add fresh chili, chili paste, cayenne, or chili flakes.
You can replace curry powder with garam masala or Thai curry paste for a different flavor.
Add a small pinch of cinnamon for extra warmth.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze the curry in freezer-safe containers for up to 3 months.
Reheat gently on the stovetop or in the microwave. Add a splash of vegetable broth if the sauce becomes too thick.
Instant Pot option: Sauté the onion, carrot, and bell pepper for 4 minutes. Add the garlic, ginger, spices, passata, pumpkin puree, broth, and coconut milk. Cook on High Pressure for 3 minutes, then use a quick release. Stir in the greens after opening the lid.
- Prep Time: 13 minutes
- Cook Time: 12 minutes
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10 g
- Fat: 12 g
- Saturated Fat: 8 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 4 g