Pumpkin Curry Recipe
A flavorful and hearty pumpkin curry perfect for cozy meals. Easy to prepare with fresh ingredients and aromatic spices.
Ingredients
oil or water
- 0.5 tbsp oil or water (if oil-free)
vegetables
- 110 g onion, chopped
- 150 g carrot, chopped
- 80 g bell pepper, chopped
spices and aromatics
- 3 cloves garlic cloves, minced
- 5 cm fresh ginger, minced
- 0.5 tbsp curry powder
- 0.75 tsp ground turmeric
- 1 tsp ground cumin
- 0.75 tsp salt (or to taste)
- 0.5 tsp smoked paprika
- 0.25 tsp black pepper (or to taste)
liquids
- 125 g passata or tomato sauce
- 500 g pumpkin puree
- 120 ml vegetable broth (or 0.5-1 cup)
- 180 ml canned coconut milk
greens and garnish
- 6-8 leaves fresh kale, chopped
fresh herbs
- Fresh herbs to garnish (e.g., parsley, cilantro)
- Lime or lemon juice (to drizzle)
to serve
- Cooked rice (to serve)
Instructions
- Heat oil over medium heat. Sauté onion, carrot, and bell pepper for 4-5 minutes.
- Add garlic, ginger, spices, and cook for 1 minute. Stir in passata, pumpkin, broth, and coconut milk. Simmer until veggies are tender, about 10 minutes.
- Stir in kale and cook for 2-3 minutes. Season with salt, pepper, and garnish with herbs and lime juice. Serve over rice.
Notes
Adjust seasoning to taste and serve with your favorite bread or rice.