Description
This Indian Pumpkin Curry is a rich and creamy one-pot dish that combines the earthy flavors of pumpkin with aromatic spices. Perfect for a cozy meal, it’s packed with nutrients and can be served over rice for a wholesome, hearty dinner.
Ingredients
Scale
- 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
- ½ tbsp curry powder
- ¾ tsp ground turmeric
- 1 tsp ground cumin
- ¾ tsp salt or less/more to taste
- ½ tsp smoked paprika
- ¼ tsp black pepper or less/more to taste
- ½ cup (125 g) passata or tomato sauce
- 2 cups (500 g) pumpkin puree
- ½–1 cup (120–240 ml) vegetable broth
- ¾ cup (180 ml) coconut milk canned
- 6–8 leaves of fresh kale chopped
- Fresh herbs to garnish e.g. parsley
- cilantro
- Lime juice or lemon juice to drizzle
- Cooked rice to serve
Instructions
- In a large pot, heat oil or water over medium heat.
- Add chopped onion, carrot, bell pepper, garlic, and ginger. Sauté until the vegetables are softened.
- Stir in curry powder, turmeric, cumin, salt, smoked paprika, and black pepper. Cook for another minute to release the spices’ aromas.
- Add passata (or tomato sauce), pumpkin puree, and vegetable broth to the pot. Stir well and bring to a boil.
- Reduce heat and let it simmer for 15 minutes, stirring occasionally.
- Pour in the coconut milk and add the chopped kale (or spinach). Mix and let it cook for another 5-10 minutes until the greens are wilted and the curry is heated through.
- Remove from heat and garnish with fresh herbs. Drizzle with lime or lemon juice before serving.
- Serve the curry hot over cooked rice.
Notes
To prepare pumpkin puree, you can roast or steam pumpkin and blend until smooth. Adjust the vegetable broth for desired consistency. This dish can be made oil-free by using water for cooking and is easily customizable with more vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner
- Method: One Pot, Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Indian Pumpkin Curry, One Pot Recipe, pumpkin curry, vegetarian curry, healthy dinner, one pot meals