Warm yourself up with this delicious pumpkin curry! You’ll love the way this recipe combines veggies, coconut milk, and curry spices into a hearty meal.
- 1 1/2 cups brown Basmati rice
- 1 large onion (1lb / 450 grams), chopped
- 1 small piece (1 inch / 2.5 cms long) of ginger, minced/finely chopped
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder or cayenne powder (adjust to suit your desired spice level)
- 5 cups sugar pumpkin, peeled and cut into large chunks (e.g. 1.5-inch/4 cm cubed pieces) (see notes)
- 2 cups kale, finely chopped (alternatively, use spinach leaves)
- 1/2 cup cherry tomatoes, halved
- 3 cups vegetable broth + 1/4 cup for sautéing onions
- 1 small can (14 fl oz / 405ml) coconut milk
- 1 tablespoon tomato paste
- 1 can lentils (15 ounces / 425 grams), drained and rinsed
- 1 cup green veggies (e.g. broccoli, green beans), roughly chopped
- Salt, to taste
- Handful of cilantro or kale, finely chopped
- Cook rice according to package instructions. Once cooked, set aside and keep warm.
- Prepare the pumpkin curry by placing chopped onions and 1/4 cup vegetable broth into a large saucepan over medium-low heat. Sauté until onions have softened, about 10 minutes.
- Add minced garlic and ginger, along with the spices, sauté for a further 1-2 minutes.
- Next add the pumpkin, kale, cherry tomatoes, vegetable broth, coconut milk and tomato sauce and a pinch of salt, stir to combine. Bring the curry to the boil and then reduce heat to a simmer. Keep the simmer going until the pumpkin and kale are tender.
- Add the lentils and green veggies into the pumpkin curry, stir and cook until the green vegetables are tender.
- Taste and adjust salt and spice to suit your taste.
- Divide cooked brown Basmati rice and pumpkin curry evenly between six bowls. Garnish with a little finely chopped kale or cilantro.
- If it’s not pumpkin season, you can always use butternut squash as it is readily available year round.
- This pumpkin curry recipe is best enjoyed within 3 days. You can freeze the curry but the vegetables will breakdown a little during the freezing/defrosting/reheating process.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Keywords: pumpkin curry, veggie curry, veggie curry recipe