Description
This fragrant Indian-inspired pumpkin curry is a creamy, comforting one-pot meal enriched with fresh veggies, aromatic spices, and coconut milk. Perfectly suited for vegan and gluten-free diets, the curry offers a wholesome balance of flavors and textures, ideal for a healthy dinner or lunch. Easily customizable with homemade or canned pumpkin purée and adaptable for stovetop or Instant Pot cooking.
Ingredients
Base Ingredients
- 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
Spices
- ½ tbsp curry powder
- ¾ tsp ground turmeric
- 1 tsp ground cumin
- ¾ tsp salt (adjust to taste)
- ½ tsp smoked paprika
- ¼ tsp black pepper (adjust to taste)
Liquids & Puree
- ½ cup (125 g) passata or tomato sauce
- 2 cups (500 g) pumpkin puree (fresh or canned)
- ½-1 cup (120-240 ml) vegetable broth
- ¾ cup (180 ml) canned coconut milk
Greens & Garnish
- 6-8 leaves of fresh kale, chopped (or use spinach)
- Fresh herbs for garnish (parsley, cilantro)
- Lime juice or lemon juice to drizzle
Serving
- Cooked rice to serve
Instructions
- Sauté Vegetables: Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes until softened.
- Add Aromatics: Stir in minced garlic and fresh ginger, cooking for an additional 1 minute to release their fragrance.
- Incorporate Spices and Base: Add curry powder, turmeric, cumin, salt, smoked paprika, black pepper, passata, pumpkin puree, vegetable broth, and coconut milk. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a low simmer and cook for 5-8 minutes until vegetables are tender and flavors meld. Optionally, add cooked chickpeas at this stage for extra protein.
- Add Greens: Stir in chopped kale and let it simmer for another 1-2 minutes until wilted, then turn off the heat.
- Adjust Seasoning: Taste the curry and adjust salt, pepper, or add red pepper flakes if you prefer more heat.
- Serve: Ladle the pumpkin curry over cooked rice or alongside naan bread. Garnish with fresh herbs and a drizzle of lime or lemon juice. Serve warm and enjoy!
Notes
- Pumpkin Puree: Use store-bought or homemade. For homemade puree, bake peeled pumpkin quarters at 400°F (205°C) for 40-60 minutes until tender, then puree. For a chunky texture, keep some pieces unblended.
- Vegetable Broth: Adjust the quantity depending on pumpkin puree consistency. Use less if puree is watery to avoid thinning the curry excessively.
- Coconut Milk: Use canned for a creamy texture. For a milder coconut flavor, substitute with dairy-free cream alternatives like oat or soy cream.
- Prep Time: 13 minutes
- Cook Time: 12 minutes
- Category: Dinner, Lunch
- Method: Stovetop or Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (approx. 250 g)
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
