Easy Vegan Pumpkin Curry
Ingredients
- 1/2 tbsp oil or water (if oil-free)
- 1 medium (110 g) onion chopped
- 1 cup (150 g) carrot chopped
- 3/4 cup (80 g) bell pepper chopped
- 3 garlic cloves minced
- 2-inch (5 cm) fresh ginger minced
- 1/2 tbsp curry powder
- 3/4 tsp ground turmeric
- 1 tsp ground cumin
- 3/4 tsp salt or less/more to taste
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper or less/more to taste
- 1/2 cup (125 g) passata or tomato sauce
- 2 cups (500 g) pumpkin puree
- 1/2-1 cup (120-240 ml) vegetable broth
- 3/4 cup (180 ml) coconut milk canned
- 6-8 leaves of fresh kale chopped (or use spinach)
Garnishes
- Fresh herbs to garnish e.g. parsley, cilantro
- Lime juice or lemon juice to drizzle
Serving
- Cooked rice to serve
Preparation
Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes.
Stir in garlic and fresh ginger and sauté for a further 1 minute.
Add all spices, passata, pumpkin puree, vegetable broth, and coconut milk. Stir to combine.
Bring the mixture to a simmer. Let simmer on low heat for about 5-8 minutes or until the veggies are tender. Optional: You can also add cooked chickpeas for additional protein.
Finally, add the kale and let simmer for a further 1-2 minutes, then turn off the heat.
Taste and adjust seasonings. Add more salt, pepper, and/or red pepper flakes (if you like it spicy), etc. to taste.
Serving suggestions
Serve with rice or naan bread. Enjoy warm!
