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!
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.
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: 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.
Nutrition Facts
Pumpkin Curry
Amount per Serving
Calories
200
% Daily Value*
Fat
12
g
18
%
Saturated Fat
8
g
40
%
Carbohydrates
24
g
8
%
Fiber
7
g
28
%
Sugar
10
g
11
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.