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Creamy Vegan Indian Pumpkin Curry

Vegan Indian Pumpkin Curry
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A creamy, plant-based Indian pumpkin curry made with warming spices, coconut milk, kale, and a silky pumpkin base. Perfect for cozy comfort in under 30 minutes.

Ingredients

Scale
  • 1/2 tbsp oil or water (if oil-free)
  • 1 medium onion, chopped
  • 1 cup carrot, chopped
  • 3/4 cup bell pepper, chopped
  • 3 garlic cloves, minced
  • 2-inch fresh ginger, minced
  • 1/2 tbsp curry powder
  • 3/4 tsp ground turmeric
  • 1 tsp ground cumin
  • 3/4 tsp salt (or to taste)
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper (or to taste)
  • 1/2 cup passata or tomato sauce
  • 2 cups pumpkin puree
  • 1/2–1 cup vegetable broth
  • 3/4 cup canned coconut milk
  • 6–8 leaves fresh kale, chopped (or spinach)
  • Fresh herbs (parsley or cilantro) for garnish
  • Lime or lemon juice to drizzle
  • Cooked rice to serve

Instructions

  1. Heat oil in a large pan over medium heat. Add chopped onion, carrot, and bell pepper. Sauté for 4–5 minutes until slightly softened.
  2. Add garlic and ginger. Cook 1 more minute without burning.
  3. Stir in curry powder, turmeric, cumin, paprika, salt, and pepper. Let the spices bloom for 30 seconds.
  4. Add passata, pumpkin puree, 1/2 cup broth, and coconut milk. Mix until smooth. Add more broth for thinner curry if desired.
  5. Bring to a gentle simmer, then reduce heat. Let it cook 5–8 minutes, stirring occasionally.
  6. Add chopped kale. Stir and let wilt for 1–2 minutes.
  7. Taste and adjust seasoning as needed. Serve warm over rice with lime juice and herbs.

Notes

Store in the fridge for up to 4 days or freeze up to 3 months. Add chickpeas, tofu, or lentils for a protein boost. Reheat with a splash of broth or coconut milk.

Nutrition

Keywords: vegan curry, pumpkin curry, Indian comfort food, creamy vegan recipe, 30-minute curry

Find it online: https://alexandrarecipes.com/creamy-vegan-indian-pumpkin-curry-thats-pure-comfort-in-a-bowl/