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Ingredients
Scale
- ½ tbsp oil or water (for an oil-free option)
- 1 medium onion, chopped (110 g)
- 1 cup carrots, chopped (150 g)
- ¾ cup bell pepper, chopped (80 g)
- 3 garlic cloves, minced
- 2-inch piece fresh ginger, minced (5 cm)
- ½ tbsp curry powder
- ¾ tsp ground turmeric
- 1 tsp ground cumin
- ¾ tsp salt (or to taste)
- ½ tsp smoked paprika
- ¼ tsp black pepper (or to taste)
- ½ cup passata (or tomato sauce)
- 2 cups pumpkin puree (500 g)
- ½ – 1 cup vegetable broth (120–240 ml)
- ¾ cup canned coconut milk (180 ml)
- 6–8 leaves fresh kale, chopped (or spinach)
- Fresh herbs for garnish (e.g., parsley, cilantro)
- Lime or lemon juice for drizzling
- Cooked rice for serving
Instructions
- Heat oil in a large pot over medium heat and sauté chopped onion, carrots, and bell pepper for 4-5 minutes.
- Add minced garlic and ginger; cook until fragrant.
- Mix in curry powder, turmeric, cumin, salt, smoked paprika, and black pepper.
- Add passata, pumpkin puree, vegetable broth, and coconut milk; stir to combine.
- Bring to a simmer and cook on low heat for 5-8 minutes until veggies are tender.
- Stir in chopped kale or spinach and simmer for another 1-2 minutes.
- Serve over cooked rice with a drizzle of lime or lemon juice and garnish with fresh herbs.
Notes
Adjust the spice levels based on your preference for heat.
Using fresh vegetables enhances both flavor and nutrition.
For added protein, consider including cooked chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 7
- Protein: 5
- Cholesterol: 0