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Creamy Pumpkin Curry with Coconut and Veggies Recipe

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4.7 from 17 reviews

This vibrant and creamy pumpkin curry is a flavorful vegetarian dish packed with aromatic spices, fresh vegetables, and rich coconut milk. Perfect for a comforting meal, it cooks quickly on the stovetop and pairs wonderfully with rice or naan bread.

Ingredients

Scale

Vegetables and Aromatics

  • 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

Spices

  • ½ tbsp curry powder
  • ¾ tsp ground turmeric
  • 1 tsp ground cumin
  • ¾ tsp salt or to taste
  • ½ tsp smoked paprika
  • ¼ tsp black pepper or to taste

Main Ingredients

  • ½ cup (125 g) passata or tomato sauce
  • 2 cups (500 g) pumpkin puree
  • 1 cup (240 ml) vegetable broth
  • ¾ cup (180 ml) canned coconut milk
  • 6-8 leaves fresh kale, chopped (or spinach)

To Serve and Garnish

  • Fresh herbs such as parsley or cilantro
  • Lime juice or lemon juice to drizzle
  • Cooked rice or naan bread

Instructions

  1. Heat the oil and sauté vegetables: Heat oil in a pan over medium heat and sauté the chopped onion, carrot, and bell pepper for about 4-5 minutes until softened.
  2. Add garlic and ginger: Stir in the minced garlic and fresh ginger and sauté for an additional 1 minute to release their aromas.
  3. Add spices and liquids: Add curry powder, turmeric, cumin, salt, smoked paprika, and black pepper to the pan. Mix well, then add passata, pumpkin puree, vegetable broth, and canned coconut milk. Stir to combine all ingredients thoroughly.
  4. Simmer the curry: Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 5-8 minutes, or until the vegetables are tender and the flavors meld together. Optionally, add cooked chickpeas during this step for extra protein.
  5. Add greens and finish cooking: Add the chopped kale (or spinach) to the pan and let it simmer for another 1-2 minutes until the greens wilt. Then, turn off the heat.
  6. Adjust seasonings and serve: Taste the curry and adjust salt, pepper, or add red pepper flakes if you prefer it spicier. Serve warm over cooked rice or with naan bread, garnished with fresh herbs and a drizzle of lime or lemon juice.

Notes

  • You can use water instead of oil to keep the curry oil-free.
  • Use canned pumpkin puree or homemade pumpkin puree for convenience and texture.
  • The amount of vegetable broth can be adjusted to reach your preferred curry thickness.
  • Spinach can be substituted for kale if desired.
  • Adding cooked chickpeas boosts protein content and makes the dish more filling.
  • Lime or lemon juice adds a fresh, tangy finish that brightens the curry flavors.

Find it online: https://queenrecipe.com/creamy-pumpkin-curry-with-coconut-and-veggies-recipe/