Pumpkin Curry (Print Version)
# Ingredients:
01 -
Half a tablespoon of water or oil.
02 -
1 chopped medium onion (110g).
03 -
1 cup (150g) of diced carrots.
04 -
3/4 cup (80g) of chopped bell peppers.
05 -
3 minced garlic cloves.
06 -
A 2-inch chunk of fresh minced ginger.
07 -
Half a tablespoon of curry spice mix.
08 -
3/4 teaspoon of turmeric powder.
09 -
1 teaspoon of ground cumin.
10 -
3/4 teaspoon of salt.
11 -
Half teaspoon of smoked paprika.
12 -
1/4 teaspoon of ground black pepper.
13 -
A half cup of tomato sauce or passata.
14 -
2 cups of pumpkin puree.
15 -
Vegetable stock (1/2-1 cup as needed).
16 -
3/4 cup of canned coconut milk.
17 -
6-8 roughly chopped kale leaves.
18 -
Parsley or cilantro for garnish.
19 -
A splash of lime juice.
20 -
Plain cooked rice for serving.
# Instructions:
01 -
Start by heating the oil in a large pan. Toss in the onion, carrots, and peppers, cooking for 4-5 minutes. Add the garlic and ginger last, stirring for about a minute.
02 -
Next, mix in all the spices, the tomato base, pumpkin puree, vegetable stock, and the coconut milk.
03 -
Let everything simmer gently. Keep it on for 5-8 minutes until the veggies soften. Stir in the kale right before the last two minutes.
04 -
Taste and adjust flavors as needed. Stir in chickpeas if you want. Plate it up with rice, and sprinkle with fresh herbs and a hit of lime.
# Notes:
01 -
Check how thick your pumpkin puree is and adjust the broth amount. Homemade or store-bought puree both work. You can swap coconut milk for other non-dairy creams. Done in 25 minutes!