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If you're looking for comfort food, wait till you try this bold pumpkin curry with a splash of Indian flavors. It's rich, crazy tasty, and so easy to toss together all in one pot on the stove or with your Instant Pot. Grab a bowl when the evenings get cold and you just want something super cozy.
Why This One Shines
This isn't your basic curry. It's loaded with hearty chickpeas, plenty of veggies, and yep, it's all plant-based and gluten friendly. It fits meal prep days and those times you just need dinner on the table fast. Always hits the spot.
Stuff You'll Need
- Main Hero: Two cups of pumpkin puree from a can or homemade—both get the job done.
- Veggies: Carrots, kale for color, plus some bell pepper.
- Starter: Just a tablespoon of oil does the trick.
- Creamy Goodness: One cup of coconut milk—full-fat is best for ultra creaminess.
- Savory Mix: Salt, pepper, paprika, cumin, turmeric, and your favorite curry powder.
- Flavor Makers: Onion, garlic, a thumb of fresh ginger.
- Sauce Base: One cup of tomato sauce or passata.
- Extra Liquid: Two cups veggie broth (try low sodium).
- Bonus Add-ins: Toss in chickpeas, a dash of cinnamon, or a sprinkle of coconut if you want.
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Let’s Get Cooking
- Set the Finish
- Toss in the kale, let it get soft, then check if you need more salt or pepper.
- Let It Do Its Thing
- Let everything bubble away for 10 minutes or so, then stir in your chickpeas if they’re joining the party.
- Get Things Going
- Warm up your oil, cook onion, carrots, and pepper till they’re soft, then add ginger and garlic.
- Prep Time
- Chop up your veg, mince garlic, grate ginger, and if you're using a fresh pumpkin, slice it up now.
- All In
- Pour in your liquids, drop the pumpkin and coconut milk in, then stir in all those bright spices.
How To Enjoy
Spoon this over fluffy basmati or keep it simple with a warm naan. Craving lighter bites? Cauliflower rice is great too. Go wild with lime juice, a handful of cilantro, and maybe some crunchy toasted pumpkin seeds for the win.
Top Tips
Heat those spices first to really wake 'em up. If you want your curry chunky, leave some pumpkin bits big. Play around with broth till you get it just right. Need a bigger meal? Throw in chickpeas or lentils for more punch.
Keep It Fresh
If you stash leftovers in the fridge, it'll keep for four days and gets tastier by the day. Or freeze up to three months. When it's time to reheat, add a little coconut milk or broth so you get that silky consistency again.
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Frequently Asked Questions
- → Is canned pumpkin okay?
Totally! Use store-bought or homemade puree. Just tweak the broth to match puree thickness.
- → Any alternatives for coconut milk?
Dairy-free creams like soy or oat are great choices if coconut isn’t your thing.
- → Can I add protein to this?
Chickpeas make a fantastic addition. Tofu works well on the side too!
- → What greens go well with this?
Spinach and kale are both excellent options. Stir them in just before serving.
- → How do I make it spicy?
Throw in red pepper flakes, fresh chili, or amp up the curry powder for some heat.