Effortless Pumpkin Curry (Printable Format)
Smooth pumpkin and veggies mingle with gentle spices in this Indian-style dish. It's naturally gluten-free and all plant-based.
# Needed Ingredients:
01 -
1 medium onion (110g), diced.
02 -
3/4 cup bell pepper (80g), sliced.
03 -
1 cup carrots (150g), diced.
04 -
1/2 tablespoon water or oil.
05 -
2-inch piece fresh ginger, finely chopped.
06 -
3 garlic cloves, finely chopped.
07 -
1/2 tablespoon curry mix.
08 -
1 teaspoon ground cumin.
09 -
3/4 teaspoon turmeric powder.
10 -
1/2 teaspoon paprika with a smoky flavor.
11 -
3/4 teaspoon salt.
12 -
1/4 teaspoon black pepper.
13 -
1/2 cup tomato puree (passata).
14 -
2 cups of pumpkin puree.
15 -
Between 1/2 and 1 cup veggie broth.
16 -
3/4 cup canned coconut milk.
17 -
6-8 chopped kale leaves.
18 -
Cilantro or parsley as fresh toppings.
19 -
Juice of lime.
20 -
Pre-cooked rice.
# Preparation Steps:
01 -
Warm up the water or oil in a large pan. Toss in the onion, carrots, and bell peppers to cook for 4-5 mins. Stir in garlic and ginger, then cook another 60 seconds.
02 -
Throw in all the spices, the tomato passata, pumpkin puree, veggie broth, and coconut milk.
03 -
Let everything gently bubble. Cook until the veggies are soft, about 5-8 mins. Toss the kale in at the end, just for 1-2 mins.
04 -
Taste and adjust flavors if needed. Add cooked chickpeas if you want. Serve with rice, and sprinkle with herbs or a little lime juice.
# Supplementary Details:
01 -
Add broth gradually, depending on how thick your pumpkin mix is. Both homemade and store pumpkin puree work fine. Coconut milk can be replaced by oat or almond cream. All done in 25 minutes.