Ingredients

The following ingredients have 4 Servings
  • 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 less/more to taste)
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper (or less/more to taste)
  • 1/2 cup passata (or tomato sauce)
  • 2 cups pumpkin puree ((see notes))
  • 1/2-1 cup vegetable broth (see notes)
  • 3/4 cup coconut milk (canned (see notes))
  • 6-8 leaves of fresh kale (chopped (or use spinach))
  • Fresh herbs (to garnish e.g. parsley, cilantro)
  • Lime juice (or lemon juice to drizzle)
  • Cooked rice (to serve)

Instruction

  • You can watch the video in the post for visual instructions.Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes.
  • Stir in garlic and fresh ginger and sauté for a further 1 minute.
  • Add all spices, passata, pumpkin puree, vegetable broth, and coconut milk. Stir to combine.
  • Bring the mixture to a simmer. Let simmer on low heat for about 5-8 minutes or until the veggies are tender. Optional: You can also add cooked chickpeas for additional protein.
  • Finally, add the kale and let simmer for a further 1-2 minutes, then turn off the heat.
  • Taste and adjust seasonings. Add more salt, pepper, and/or red pepper flakes (if you like it spicy), etc. to taste.
  • Serve with rice or naan bread. Enjoy warm!