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Lush Indian Pumpkin Curry
I can't wait to tell you about this bold Indian-style pumpkin curry. It's all about that cozy vibe and silky pumpkin with loads of yummy spice. What I like most? It all gets tossed in just one pot, stovetop or Instant Pot—either works. When it’s chilly outside, this warm bowl really hits the spot.
What Makes This Shine
This isn’t your regular curry. You get tons of goodness from protein-packed chickpeas and loads of veggies. Bonus—it’s vegan and there’s no gluten in sight. Whether you want something fast for busy nights or you're meal prepping for a few days, this is a total crowd-pleaser.
Stuff You’ll Need
- Main Player: Two cups of pumpkin puree—fresh or canned both do the trick.
- Base Sauce: One cup tomato sauce (passata works too).
- Broth: Two cups of veggie stock, low salt if you have it.
- Creaminess: One cup of coconut milk, always go full fat for extra smoothness.
- Flavor Boost: Onion, garlic, and ginger—all fresh if you can.
- Veggie Color: Throw in some kale, carrot, and bell pepper.
- Spices: Use a mix of curry powder, cumin, paprika, turmeric, salt, and black pepper.
- Cooking Starter: A spoonful of oil does the trick.
- Some Extras: Toss in chickpeas, coconut, or a dash of cinnamon if you like switching it up.
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How To Whip It Up
- Get Ready
- Cut your veggies, peel garlic, grate fresh ginger, prep your pumpkin if it’s not from a can.
- Sauté
- Use your oil to cook those onions, carrots, and peppers till soft, toss in the garlic and ginger towards the end.
- Throw It All In
- Sprinkle in those spices, pour in all the wet stuff, add the coconut milk and pumpkin puree.
- Cook Down
- Let the pot bubble away for around 10 minutes till everything gets soft—mix in chickpeas if you're feeling it.
- Finish Off
- Add kale so it softens right at the end. Taste and balance the spices how you like.
Enjoying Curry Time
This one's awesome ladled over fluffy basmati rice with a piece of naan next to it. Going lighter? Serve with cauliflower rice. Top it off with chopped cilantro, a wedge of lime, and roasted pumpkin seeds if you've got 'em.
Winning Tips
Toast your spices first to pump up the flavors. Adjust the broth so the curry’s just how thick you want it. Dig chunks of pumpkin? Leave some big bits. Chickpeas or lentils in there? Means you’ll feel full for hours.
How To Store Leftovers
It gets tastier after a night in the fridge. Pop leftovers in the fridge for four days, or freeze for up to three months. Warm up with a bit of broth or coconut milk to get it nice and creamy again.
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Frequently Asked Questions
- → Can I use canned pumpkin?
Totally! Use canned or homemade puree. Just watch your broth, since consistency can change.
- → What can I substitute for coconut milk?
Any creamy non-dairy swap works. Oat or soy cream is great if you don’t dig coconut.
- → Can I add protein?
Chickpeas are awesome here. Or just toss in tofu for a boost.
- → What greens can I use?
Go for kale or spinach. Stir ‘em in last so they stay lively.
- → How can I make it spicier?
Add a pinch of chili flakes or fresh chili. Want more heat? Use extra curry powder.