Indian Pumpkin Curry

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This fragrant Indian-inspired one-pot pumpkin curry is super creamy and loaded with veggies for a healthy, comforting, and dairy-free (vegan) curry!

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WHAT YOU WILL NEED

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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.

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Add all spices (curry powder, salt, pepper, turmeric, ground cumin, and smoked paprika) and stir to combine.

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Add passata, pumpkin puree, vegetable broth, and coconut milk. Stir to combine with a wooden spoon and bring the mixture to a boil.

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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.

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Finally, add the kale (or use spinach instead) and let the curry simmer for a further 1-2 minutes, then turn off the heat.

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Indian Pumpkin Curry

ELAVEGAN.COM

Learn how to make the best Indian Pumpkin Curry with simple ingredients in about 20 minutes!

This fragrant Indian-inspired one-pot pumpkin curry is super creamy and loaded with veggies for a healthy, comforting, and dairy-free (vegan) curry!

ELAVEGAN.COM

WHAT YOU WILL NEED

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.

STEP 1

Add all spices (curry powder, salt, pepper, turmeric, ground cumin, and smoked paprika) and stir to combine.

STEP 2

Add passata, pumpkin puree, vegetable broth, and coconut milk. Stir to combine with a wooden spoon and bring the mixture to a boil.

STEP 3

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.

STEP 4

Finally, add the kale (or use spinach instead) and let the curry simmer for a further 1-2 minutes, then turn off the heat.

STEP 5

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Serve the Indian Pumpkin Curry in bowls with rice or naan, drizzle with fresh herbs, and enjoy!