Pumpkin curry
100%
1
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
6 servings
0.5 tospoil
or water, if oil-free
110gonion
medium, chopped
1 cupcarrot
chopped
¾ cupbell pepper
chopped
3garlic cloves
minced
2 inchfresh ginger
minced
0.5 tospcurry powder
¾ tspground turmeric
1 tspground cumin
¾ tspsalt
or less/more to taste
½ tspsmoked paprika
¼ tspblack pepper
or less/more to taste
½ cuppassata
or tomato sauce
500gpumpkin puree
½ cupvegetable broth
¾ cupcoconut milk canned
6 leavesfresh kale
chopped, or use spinach
Fresh herbs
to garnish, parsley
cilantro
Lime juice
or lemon juice to drizzle
rice
Cooked, to serve
vegetable
Instructions
Step 1
Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes.
Step 2
2 Stir in garlic and fresh ginger and sauté for a further 1 minute.
Step 3
3 Add all spices, passata, pumpkin puree, vegetable broth, and coconut milk. Stir to combine.
Step 4
4) Bring the mixture to a simmer. Let simmer on low heat for about 5-8 minutes or until the veggies are tender
Step 5
Optional: You can also add cooked chickpeas for additional protein.
Step 6
5 Finally, add the kale and let simmer for a further 1-2 minutes, then turn off the heat.
Step 7
6 Taste and adjust seasonings. Add more salt, pepper, and/or red pepper flakes (if you like it spicy), etc. to taste.
Step 8
Serve with rice or naan bread.
Notes
1 liked
0 disliked
