Indian Pumpkin Curry
This Indian-inspired one-pot pumpkin curry is super creamy, loaded with veggies and naturally dairy-free (vegan). Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 4
Calories: 158kcal
Ingredients
- 1/2 tbsp olive oil or oil of choice
- 1 medium onion* chopped
- 1 cup carrots* chopped
- 3/4 cup bell pepper* chopped
- 3 cloves garlic* minced
- 2 inch ginger minced
- 1/2 tbsp curry powder
- 3/4 tsp ground turmeric
- 1 tsp ground cumin
- 3/4 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 cup tomato sauce
- 2 cups pie pumpkin* Puréed or canned
- 1/2-1 cup vegetable broth
- 3/4 cup coconut milk
- 6-8 leaves kale* chopped
- parsley* or cilantro, optional
- lime juice or lemon juice, optional for serving
- rice cooked, or naan bread for serving
Instructions
- Heat oil in a pan over medium heat. Sauté onion, carrot, and bell pepper for about 4-5 minutes.
- Stir in garlic and fresh ginger. Sauté for 1 minute.
- Add all spices, tomato sauce, pumpkin puree, vegetable broth, and coconut milk. Stir to combine.
- Bring the mixture to a simmer. Reduce heat to low and continue simmering for about 5-8 minutes until the veggies are tender.
- Add kale and simmer for 1-2 more minutes. Turn off heat.
- Taste and adjust seasonings as needed.
- Serve with rice or naan bread. Garnish with fresh herbs (if using) and lemon or lime juice squeezed over the top.
Notes
For additional protein add cooked chickpeas, or a can of chickpeas (drained).
Nutrition
Calories: 158kcal | Carbohydrates: 14g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 740mg | Potassium: 504mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8202IU | Vitamin C: 59mg | Calcium: 88mg | Iron: 3mg