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Creamy Pumpkin Curry Recipe

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4.8 from 15 reviews

This vibrant Pumpkin Curry is a comforting and nutritious dish featuring a blend of spices, pumpkin puree, coconut milk, and fresh vegetables. Perfect for a quick and hearty meal, it combines aromatic flavors and creamy textures to delight your taste buds. Served warm with rice or naan, it’s a vegetarian-friendly dish that can easily be adapted for additional protein.

Ingredients

Scale

Vegetables and Aromatics

  • ½ tbsp oil or water (if oil-free)
  • 1 medium (110 g) onion, chopped
  • 1 cup (150 g) carrot, chopped
  • ¾ cup (80 g) bell pepper, chopped
  • 3 garlic cloves, minced
  • 2-inch (5 cm) fresh ginger, minced

Spices and Sauces

  • ½ tbsp curry powder
  • ¾ tsp ground turmeric
  • 1 tsp ground cumin
  • ¾ tsp salt or less/more to taste
  • ½ tsp smoked paprika
  • ¼ tsp black pepper or less/more to taste
  • ½ cup (125 g) passata or tomato sauce

Main Ingredients

  • 2 cups (500 g) pumpkin puree
  • ½-1 cup (120-240 ml) vegetable broth
  • ¾ cup (180 ml) canned coconut milk
  • 6-8 leaves of fresh kale, chopped (or use spinach)

To Serve

  • Fresh herbs to garnish (e.g. parsley, cilantro)
  • Lime juice or lemon juice to drizzle
  • Cooked rice or naan bread

Instructions

  1. Heat and sauté vegetables: Heat oil in a pan over medium heat and sauté the chopped onion, carrot, and bell pepper for about 4-5 minutes until softened.
  2. Add aromatics: Stir in minced garlic and fresh ginger and sauté for an additional 1 minute to release their fragrance.
  3. Add spices and liquids: Add curry powder, ground turmeric, ground cumin, salt, smoked paprika, black pepper, passata, pumpkin puree, vegetable broth, and coconut milk. Stir well to combine all ingredients evenly.
  4. Simmer the curry: Bring the mixture to a simmer and let it cook on low heat for 5-8 minutes until the vegetables are tender and flavors meld together. Optionally, add cooked chickpeas now for extra protein.
  5. Add greens and finish cooking: Stir in the chopped kale and let the curry simmer for another 1-2 minutes until the greens wilt, then turn off the heat.
  6. Adjust seasoning and serve: Taste and adjust seasonings by adding more salt, pepper, or red pepper flakes if desired. Drizzle with lime or lemon juice. Serve warm with cooked rice or naan bread. Garnish with fresh herbs before serving.

Notes

  • For pumpkin puree, you can roast fresh pumpkin chunks until soft and blend until smooth, or use canned pumpkin puree.
  • Vegetable broth amount can be adjusted to desired curry consistency.
  • Use kale or substitute with spinach or other leafy greens based on preference.
  • Optional: Add cooked chickpeas or tofu for additional protein.
  • Adjust spices to your heat preference; red pepper flakes can add a spicy kick.
  • Serve with rice for a gluten-free option or naan bread for a traditional accompaniment.

Find it online: https://yummelle.com/creamy-pumpkin-curry-recipe/