Description
Delightful pumpkin curry blends Indian spices with creamy coconut milk for a comforting autumn meal. Warming flavors and rich textures invite you to savor each spoonful of this hearty dish.
Ingredients
Scale
- 2 cups / 500 g pumpkin purée
- 1 cup / 150 g carrot, chopped
- ¾ cup / 80 g bell pepper, chopped
- 1 medium / 110 g onion, chopped
- 3 garlic cloves, minced
- 2-inch / 5 cm fresh ginger, minced
- ½ cup / 125 g passata or tomato sauce
- ¾ cup / 180 ml canned coconut milk
- ½–1 cup / 120-240 ml vegetable broth
- 6–8 leaves fresh kale, chopped (or use spinach)
- ½ tbsp curry powder
- ¾ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¾ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- ½ tbsp oil or water (if oil-free)
- Fresh herbs to garnish, e.g., parsley, cilantro
- Lime juice or lemon juice to drizzle
- Cooked rice to serve
Instructions
- Aromatic Initiation: Heat oil in a large skillet over medium temperature. Sauté onions, carrots, and bell peppers until onions become translucent and vegetables soften, approximately 4-5 minutes.
- Flavor Amplification: Introduce minced garlic and ginger, stirring rapidly to distribute aromatics throughout the vegetable medley and release their intense essences for one minute.
- Spice Transformation: Generously dust curry powder, turmeric, cumin, smoked paprika, salt, and black pepper across the vegetables. Thoroughly coat and massage spices into the mixture, creating a robust seasoning layer.
- Liquid Foundation: Pour passata, pumpkin purée, vegetable broth, and coconut milk into the skillet. Whisk ingredients until achieving a smooth, harmonious consistency that promises complex flavor dimensions.
- Simmering Integration: Reduce heat and allow curry to gently simmer for 7-8 minutes. Fold in cooked chickpeas during this phase to enhance protein content and provide textural complexity.
- Final Composition: Incorporate chopped kale, letting leaves wilt and merge with the curry. Adjust seasonings with a bright splash of lime juice and garnish with fresh cilantro or parsley. Serve alongside steamed rice or warm naan bread for a complete culinary experience.
Notes
- Spice Sensitivity Alert: Adjust curry powder and spices based on personal heat tolerance; start with less and gradually increase for perfect flavor balance.
- Vegetable Versatility: Feel free to swap bell peppers or carrots with seasonal vegetables like zucchini, sweet potatoes, or butternut squash for exciting variations.
- Protein Power-Up: Replace chickpeas with tofu, lentils, or cooked chicken to customize the protein content according to dietary preferences.
- Creamy Consistency Tip: If curry seems too thick, slowly add extra vegetable broth or coconut milk to achieve desired sauce texture without compromising flavor intensity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 5
- Calories: 150
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg