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Creamy Pumpkin Curry with Vegetables and Coconut Milk Recipe

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★★★★★

4.7 from 110 reviews

This vibrant Pumpkin Curry is a flavorful and comforting dish perfect for cozy meals. Made with a mix of fresh vegetables, warming spices, and creamy coconut milk, it delivers a rich, slightly sweet, and savory taste. This dish is quick to prepare and can be enjoyed vegan with rice or naan bread, making it a versatile and nutritious option for dinner.

Ingredients

Scale

Vegetables

  • 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

Spices & Seasonings

  • 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)

Liquids

  • 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

To Serve

  • Fresh herbs (parsley, cilantro) for garnish
  • Lime juice or lemon juice to drizzle
  • Cooked rice or naan bread

Instructions

  1. Sauté Vegetables: Heat oil in a pan over medium heat. Add chopped onion, carrot, and bell pepper, and sauté for 4-5 minutes until softened.
  2. Add Aromatics: Stir in minced garlic and fresh ginger. Sauté for an additional 1 minute to release their aromas.
  3. Add Spices and Liquids: Incorporate curry powder, turmeric, cumin, salt, smoked paprika, black pepper, passata, pumpkin puree, vegetable broth, and coconut milk. Stir well to combine all ingredients.
  4. Simmer: Bring the mixture to a simmer and reduce heat to low. Let it cook gently for 5-8 minutes or until vegetables are tender. Optionally, add cooked chickpeas now for extra protein.
  5. Add Kale: Stir in the chopped kale leaves and simmer for another 1-2 minutes until wilted. Then turn off the heat.
  6. Adjust Seasoning: Taste the curry and adjust seasoning with additional salt, black pepper, or red pepper flakes if you prefer more heat.
  7. Serve: Serve hot garnished with fresh herbs and a drizzle of lime or lemon juice. Accompany with cooked rice or naan bread for a complete meal.

Notes

  • You can substitute pumpkin puree with butternut squash puree if pumpkin is unavailable.
  • Use vegetable broth to control the curry’s consistency; add less broth for a thicker curry and more for a thinner sauce.
  • Canned coconut milk provides creaminess, but you can use light coconut milk for a lower fat version.
  • Adding cooked chickpeas increases protein content and makes the curry more filling.
  • For an oil-free option, use water to sauté the vegetables.
  • Adjust the salt and spice levels according to taste preferences.

Keywords: pumpkin curry, vegan curry, coconut milk curry, vegan dinner, Indian curry, plant-based recipe, healthy curry, pumpkin puree recipe

Find it online: https://chefmilacook.com/creamy-pumpkin-curry-with-vegetables-and-coconut-milk-recipe/