Pumpkin Curry (Print Version)
# Ingredients:
01 -
3 garlic cloves, finely chopped.
02 -
1 medium onion (110g), diced.
03 -
3/4 teaspoon salt.
04 -
1/2-1 cup veggie broth.
05 -
1/2 cup tomato sauce or passata.
06 -
2-inch piece of fresh ginger, finely grated.
07 -
1 cup carrots (150g), cut into small pieces.
08 -
1 teaspoon ground cumin.
09 -
6-8 kale leaves, sliced.
10 -
3/4 cup coconut milk from a can.
11 -
1/4 teaspoon black pepper.
12 -
1/2 tablespoon curry seasoning mix.
13 -
1/2 tablespoon oil or water.
14 -
Fresh parsley or cilantro for garnish.
15 -
Lime juice for topping.
16 -
Cooked rice on the side.
17 -
3/4 teaspoon ground turmeric.
18 -
2 cups pumpkin puree.
19 -
1/2 teaspoon smoked paprika.
20 -
3/4 cup chopped bell pepper (80g).
# Instructions:
01 -
Put oil in a hot pan. Throw in onion, carrots, and bell pepper. Let them cook for about 4-5 minutes. Add the garlic and ginger, then stir for another minute.
02 -
Toss in all the spices, then stir in the tomato sauce, pumpkin puree, broth, and coconut milk.
03 -
Turn the heat down and let it bubble gently. After 5-8 minutes, when the veggies are soft, add kale leaves for the last 1-2 minutes.
04 -
Taste and tweak the flavors. If you want, add chickpeas too. Serve with rice on the side. Sprinkle herbs on top and finish with a squeeze of lime.
# Notes:
01 -
Use broth based on how thick or thin you want the puree. You can go with canned or homemade pumpkin. Swap coconut milk for other dairy-free creams. Done in 25 minutes!