Pumpkin Curry (Printable Version)
Silky smooth pumpkin combined with veggies and spices for a wholesome, vegan-friendly dish everyone can enjoy.
# What You’ll Need:
01 -
1 medium onion (110g), diced.
02 -
1 cup carrots (150g), cut into pieces.
03 -
3/4 cup chopped bell pepper (80g).
04 -
3 garlic cloves, finely chopped.
05 -
1/2 tablespoon curry powder, any type.
06 -
1 teaspoon ground cumin to taste.
07 -
3/4 teaspoon turmeric powder.
08 -
1/2 tablespoon vegetable oil or water.
09 -
A 2-inch chunk of fresh ginger, minced.
10 -
1/2 teaspoon paprika, smoked.
11 -
1/4 teaspoon ground black pepper.
12 -
3/4 teaspoon salt, adjust if needed.
13 -
1/2 cup tomato sauce (or passata).
14 -
2 cups of mashed pumpkin puree.
15 -
3/4 cup canned coconut milk.
16 -
6-8 leaves of kale, roughly chopped.
17 -
Pour in 1/2 to 1 cup of veggie broth.
18 -
Fresh cilantro or parsley (your choice).
19 -
A splash of lime juice.
20 -
Cooked rice for serving.
# Step-by-Step Guide:
01 -
Warm the oil in your pan. Toss in onion, pepper, and carrot. Let them cook for 4-5 minutes. Add garlic and ginger for about a minute.
02 -
Stir in the spices, tomato sauce, pumpkin, broth, and coconut milk.
03 -
Let it cook gently. Stir now and then. Cook for 5-8 minutes until veggies are soft. Add kale a couple of minutes before turning off the heat.
04 -
Taste and adjust flavors. Toss in chickpeas if you'd like. Serve with rice. Sprinkle herbs and squeeze some lime on top.
# Additional Notes:
01 -
Use broth to adjust the thickness if your pumpkin is thick. Opt for either canned or homemade puree. Switch coconut milk with your favorite plant cream. You're done in 25 minutes!