Pumpkin Curry (Print Version)
# Ingredients:
01 -
1/2 tablespoon water or oil.
02 -
1 chopped medium onion (110g).
03 -
1 cup of diced carrots (150g).
04 -
3/4 cup of sliced bell pepper (80g).
05 -
3 minced garlic cloves.
06 -
A 2-inch piece of ginger, minced.
07 -
1/2 tablespoon of curry spices.
08 -
3/4 teaspoon turmeric powder.
09 -
1 teaspoon of cumin powder.
10 -
3/4 teaspoon salt.
11 -
1/2 teaspoon paprika (smoked).
12 -
1/4 teaspoon black pepper powder.
13 -
1/2 cup tomato puree or sauce.
14 -
2 cups of pureed pumpkin.
15 -
1/2 to 1 cup of veggie stock.
16 -
3/4 cup canned coconut milk.
17 -
6 to 8 leaves of kale, chopped small.
18 -
Cilantro or parsley for garnish.
19 -
A splash of lime juice (optional).
20 -
Your choice of cooked rice.
# Instructions:
01 -
Warm up the oil in a large pan. Toss in onion, bell pepper, and carrot, and let them cook for 4–5 minutes. Stir in garlic and grated ginger for another minute.
02 -
Mix in the spices, tomato puree, pumpkin, veggie broth, and creamy coconut milk.
03 -
Let it bubble gently. Cook for 5–8 minutes until the vegetables soften nicely. Stir in the kale during the final 1–2 minutes.
04 -
Check flavors and adjust if needed. Toss in some chickpeas if you like. Serve warm with rice, fresh herbs, and a drizzle of lime juice.
# Notes:
01 -
Use homemade or store-bought pumpkin puree. Adjust broth to get the texture right. Swap coconut milk with other plant-based creams. Done in under 25 minutes!