Pumpkin Curry Coconut Kale (Print-Friendly Version)
Pumpkin, coconut milk, and kale combine with spices for a quick, flavorful, and warming plant-based curry.
# Ingredients List:
→ Main Ingredients
01 -
0.5 tablespoon oil or water, for sautéing
02 -
1 medium onion (110 g), chopped
03 -
150 g carrot, chopped
04 -
80 g bell pepper, chopped
05 -
3 garlic cloves, minced
06 -
5 cm fresh ginger, minced
07 -
0.5 tablespoon curry powder
08 -
0.75 teaspoon ground turmeric
09 -
1 teaspoon ground cumin
10 -
0.75 teaspoon salt, or to taste
11 -
0.5 teaspoon smoked paprika
12 -
0.25 teaspoon black pepper, or to taste
13 -
125 g passata or tomato sauce
14 -
500 g pumpkin puree
15 -
120–240 ml vegetable broth
16 -
180 ml coconut milk, canned
17 -
6–8 fresh kale leaves, chopped (or spinach)
→ To Garnish & Serve
18 -
Fresh herbs, such as parsley or cilantro
19 -
Lime juice or lemon juice, for drizzling
20 -
Cooked rice, to serve
# How to Make It:
01 -
Heat oil in a large pan over medium heat. Sauté onion, carrot, and bell pepper for 4 to 5 minutes until they begin to soften.
02 -
Incorporate minced garlic and fresh ginger, stirring frequently for 1 additional minute.
03 -
Add curry powder, ground turmeric, ground cumin, salt, smoked paprika, and black pepper. Stir in the passata, pumpkin puree, vegetable broth, and coconut milk. Mix thoroughly.
04 -
Bring mixture to a gentle simmer. Reduce heat to low and cook uncovered for 5 to 8 minutes, or until the vegetables are fork-tender.
05 -
Incorporate the chopped kale. Simmer for an additional 1 to 2 minutes until the greens are wilted. Remove from heat.
06 -
Taste and adjust seasonings as needed. Add more salt, black pepper, or red pepper flakes for extra heat if desired.
07 -
Spoon the curry into bowls. Garnish with fresh herbs and a drizzle of lime or lemon juice. Serve hot with cooked rice or naan bread.
# Extra Tips:
01 -
For pumpkin puree, use either store-bought or homemade; adjust vegetable broth based on the consistency of your puree.
02 -
For a creamier texture, increase the coconut milk and decrease the broth. Swap coconut milk for dairy-free cream alternatives if preferred.
03 -
To enhance protein content, add cooked chickpeas when simmering.