Indian Pumpkin Curry (One Pot Recipe)
This Indian Pumpkin Curry (One Pot Recipe) is a creamy, healthy, and satisfying vegetable curry that is both vegan and gluten-free.
Equipment
- pan
- blender
Ingredients
- ½ tablespoon oil or water (if oil-free)
- 1 medium onion chopped
- 1 cup carrot chopped
- ¾ cup bell pepper chopped
- 3 cloves garlic minced
- 2 inch fresh ginger minced
- ½ tablespoon curry powder
- ¾ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ¾ teaspoon salt or less/more to taste
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper or less/more to taste
- ½ cup passata or tomato sauce
- 2 cups pumpkin puree (see notes)
- ½-1 cup vegetable broth see notes
- ¾ cup coconut milk canned (see notes)
- 6-8 leaves fresh kale chopped (or use spinach)
- Fresh herbs to garnish e.g. parsley, cilantro
- Lime juice or lemon juice to drizzle
- Cooked rice to serve
Instructions
- 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.
- Serve with rice or naan bread. Enjoy warm!
Notes
Use store-bought or homemade pumpkin puree. Adjust vegetable broth based on the consistency of pumpkin puree used. For creamier curry, increase coconut milk and reduce vegetable broth accordingly.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 24gProtein: 4gFat: 12gSaturated Fat: 8gFiber: 7gSugar: 10g
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