This fragrant Indian-inspired one-pot pumpkin curry is super creamy (using fresh or canned pumpkin purée) and loaded with veggies for a healthy, comforting, and satisfying vegetable curry! Even better, this recipe is naturally dairy-free (vegan), gluten-free, and can be cooked on the stovetop or in an Instant Pot!
Ingredients
- 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
- 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
- 2 cups (500 g) pumpkin puree (see notes)
- 1/2-1 cup (120-240 ml) vegetable broth see notes
- ¾ cup (180 ml) coconut milk canned (see notes)
- 6-8 leaves of 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
- You can watch the video in the post for visual 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
- Pumpkin puree: Use store-bought or homemade. For homemade, slice the pumpkin in quarters, scoop out the seeds, and peel the skin. Then rub with a little oil and bake at 400F/205C for 40-60 minutes, or until tender. If you want to make a chunky pumpkin curry, chop the pumpkin into wedges then 1-inch pieces before baking (and reduce baking time to around 30 minutes). When cooked, transfer the pumpkin to a blender/food processor to process until smooth (keep some chunks to one side for a chunky version).
- Vegetable broth:Â Depending on your pumpkin puree, you will need to add less vegetable broth (if the puree is runny). Mine was quite firm, so I added 1 cup (check the step-by-step photos and video in the post).
- Canned coconut milk: For a creamier, richer curry, you can add more coconut milk and reduce the vegetable broth accordingly. Use a dairy-free cream (like oat cream or soy cream) if you don’t like the coconut taste.
