Name: Creamy Pumpkin Curry with Vegetables and Coconut Milk Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 medium onion, chopped; 1 cup carrot, chopped; 3/4 cup bell pepper, chopped; 6-8 leaves fresh kale, chopped (or spinach); 2 cups pumpkin puree; 3 garlic cloves, minced; 2-inch fresh ginger, minced; 1/2 tbsp curry powder; 3/4 tsp ground turmeric; 1 tsp ground cumin; 3/4 tsp salt (adjust to taste); 1/2 tsp smoked paprika; 1/4 tsp black pepper (adjust to taste); 1/2 tbsp oil (or water if oil-free); 1/2 cup passata (or tomato sauce); 1/2-1 cup vegetable broth; 3/4 cup canned coconut milk; Fresh herbs (parsley, cilantro) for garnish; Lime juice or lemon juice to drizzle; Cooked rice or naan bread

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Introduction

This comforting pumpkin curry is a vibrant and flavorful dish perfect for cozy evenings. Packed with aromatic spices and creamy coconut milk, it brings warmth and a touch of sweetness in every bite. Whether served with rice or naan, it’s a satisfying meal for any day of the week.

A white bowl filled with two main layers: on the left side, fluffy white rice topped with a lime wedge and a small sprinkle of green herbs; on the right side, thick orange curry with visible chunks of soft vegetables and a creamy texture, garnished with small green herbs and what looks like a swirl of cream or yogurt. A dark wooden spoon rests inside the curry on the right side of the bowl, partially submerged. The bowl sits on a white marbled surface with scattered green herbs around, accompanied by a cut lime piece and a small wooden bowl with herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 tbsp oil (or water for oil-free)
1 medium onion (chopped)
1 cup carrot (chopped)
3/4 cup bell pepper (chopped)
3 garlic cloves (minced)
2-inch fresh ginger (minced)
1/2 tbsp curry powder
3/4 tsp ground turmeric
1 tsp ground cumin
3/4 tsp salt (adjust to taste)
1/2 tsp smoked paprika
1/4 tsp black pepper (adjust to taste)
1/2 cup passata (or tomato sauce)
2 cups pumpkin puree
1/2-1 cup vegetable broth
3/4 cup canned coconut milk
6-8 leaves fresh kale (chopped, or substitute with spinach)
Fresh herbs for garnish (e.g., parsley, cilantro)
Lime juice or lemon juice to drizzle
Cooked rice (to serve)

Instructions

Step 1: Heat oil in a pan over medium heat. Sauté the chopped onion, carrot, and bell pepper for about 4-5 minutes until they start to soften.
Step 2: Stir in the minced garlic and fresh ginger, cooking for an additional 1 minute until fragrant.
Step 3: Add curry powder, turmeric, cumin, salt, smoked paprika, and black pepper. Stir well to coat the vegetables with the spices.
Step 4: Pour in the passata, pumpkin puree, vegetable broth, and coconut milk. Stir until everything is combined evenly.
Step 5: Bring the mixture to a gentle simmer. Let it cook on low heat for 5-8 minutes, or until the vegetables are tender. For extra protein, you can add cooked chickpeas at this stage.
Step 6: Add the chopped kale and simmer for another 1-2 minutes until the kale wilts. Then, turn off the heat.
Step 7: Taste the curry and adjust seasonings with more salt, black pepper, or red pepper flakes for heat if desired.
Step 8: Serve the pumpkin curry warm over cooked rice or alongside naan bread. Garnish with fresh herbs and a squeeze of lime or lemon juice.

Tips & Variations

For a richer flavor, toast the spices briefly before adding liquids.
Swap kale with spinach or collard greens if preferred.
Add cooked chickpeas or tofu to boost protein content.
Use pumpkin puree from roasted fresh pumpkin for deeper flavor.
Adjust the level of heat with red pepper flakes or fresh chili to suit your taste.

Storage

Store leftover pumpkin curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A black pan filled with thick orange lentil curry mixed with small chunks of vegetables like red tomatoes and green herbs, topped with light swirls of white cream and sprinkled with chopped green cilantro leaves; a wooden spoon is partially dipped into the curry, resting on the left side of the pan. To the left of the pan, there is a bowl with fluffy white rice, while a small wooden bowl with chopped cilantro sits nearby. A wedge of lime is placed on the white marbled surface to the right, and a beige cloth is softly draped in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan when you use oil or water for sautéing and vegetable broth. Just ensure your broth is vegetable-based, and avoid any animal-derived ingredients.

What can I substitute for pumpkin puree?

You can use butternut squash puree or sweet potato puree as a substitute. Both provide a similar texture and sweetness that complement the curry spices well.