Description
This Creamy Indian Pumpkin Curry is a comforting and flavorful dish featuring rich coconut milk, aromatic spices, and wholesome vegetables. Perfect for a cozy dinner, this curry combines pumpkin puree, bell peppers, kale, and a vibrant blend of curry powder, turmeric, cumin, and smoked paprika. Ready in just 35 minutes, it’s a delicious vegetarian meal that pairs wonderfully with rice or naan.
Ingredients
Scale
Main Ingredients
- 2 cups pumpkin puree (fresh or canned)
- 1 cup passata (or tomato puree, not paste)
- 1 cup vegetable broth (use reduced-sodium if preferred)
- 1 can (14 oz) full-fat coconut milk
- 1 medium onion (or shallot), finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium carrot, diced
- 1 bell pepper, chopped into bite-sized pieces
- 1 cup chopped kale (or spinach)
- 1 tablespoon neutral oil (or water for an oil-free version)
Spices
- 1 tablespoon curry powder (mild, medium, or hot)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Garnishes
- Fresh parsley or cilantro (coriander)
- Lemon or lime wedges
- Toasted pumpkin seeds or cashews
Instructions
- Prepare the Vegetables: Finely chop the onion and carrot, chop the bell pepper into bite-sized pieces, and mince the garlic and ginger to have all ingredients ready for cooking.
- Sauté the Vegetables: In a large pan, heat the neutral oil over medium heat. Add the onion, carrot, and bell pepper and sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, continuing to sauté for another minute until their aroma is released.
- Add Spices and Liquids: Sprinkle in the curry powder, ground turmeric, ground cumin, and smoked paprika; stir to coat the vegetables evenly with the spices. Then pour in the passata, pumpkin puree, vegetable broth, and coconut milk. Mix thoroughly and bring the mixture to a gentle simmer.
- Simmer: Lower the heat to maintain a gentle simmer and cook for 5-8 minutes, allowing all flavors to meld and the vegetables to become tender.
- Add Kale and Adjust Seasoning: Add the chopped kale to the curry, stirring it in well, and continue simmering for another 1-2 minutes until the kale has wilted. Taste the curry and adjust salt, pepper, or additional spices if desired.
- Serve: Spoon the creamy pumpkin curry into bowls and garnish with fresh parsley or cilantro, lemon or lime wedges, and toasted pumpkin seeds or cashews for added texture and flavor. Serve warm alongside rice or naan bread for a complete meal.
Notes
- Use fresh pumpkin puree if available for best flavor; canned puree is a convenient alternative.
- Adjust the curry powder quantity and type (mild, medium, or hot) to suit your preferred spice level.
- For a vegan and oil-free version, sauté the vegetables using water instead of oil.
- Vegetable broth helps boost flavor but can be substituted with water if unavailable.
- Garnishes such as toasted pumpkin seeds or cashews add a pleasant crunch but can be omitted for a nut-free dish.
- This curry pairs excellently with basmati rice or warm naan bread.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
