Pumpkin Curry (Print Version)
# Ingredients:
01 -
1/2 tablespoon oil or water.
02 -
1 medium onion (110g), chopped.
03 -
1 cup carrots (150g), chopped.
04 -
3/4 cup bell pepper (80g), chopped.
05 -
3 garlic cloves, minced.
06 -
2-inch piece fresh ginger, minced.
07 -
1/2 tablespoon curry powder.
08 -
3/4 teaspoon ground turmeric.
09 -
1 teaspoon ground cumin.
10 -
3/4 teaspoon salt.
11 -
1/2 teaspoon smoked paprika.
12 -
1/4 teaspoon black pepper.
13 -
1/2 cup passata or tomato sauce.
14 -
2 cups pumpkin puree.
15 -
1/2-1 cup vegetable broth.
16 -
3/4 cup coconut milk (canned).
17 -
6-8 kale leaves, chopped.
18 -
Fresh herbs (parsley or cilantro).
19 -
Lime juice.
20 -
Cooked rice.
# Instructions:
01 -
Heat oil in pan. Cook onion, carrot, pepper for 4-5 minutes. Add garlic and ginger for 1 minute.
02 -
Add spices, passata, pumpkin puree, broth, and coconut milk.
03 -
Bring to a simmer. Cook for 5-8 minutes until vegetables are tender. Add kale in the last 1-2 minutes.
04 -
Adjust seasonings. Add optional chickpeas. Serve with rice. Garnish with herbs and lime.
# Notes:
01 -
Adjust broth based on pumpkin puree consistency. Can use store-bought or homemade puree. Substitute coconut milk with other plant-based creams. Ready in 25 minutes.