Indian Pumpkin Curry

elavegan.com

drewhamPHL

½ tbsp oil or water (if oil-free)

1 medium ( 110 g) onion chopped

1 cup ( 150 g) carrot chopped

¾ cup ( 80 g) bell pepper chopped

3 garlic cloves minced

2- inch ( 5 cm) fresh ginger minced

½ tbsp curry powder

¾ tsp ground turmeric

1 tsp ground cumin

¾ tsp salt or less/more to taste

½ tsp smoked paprika

¼ tsp black pepper or less/more to taste

½ cup ( 125 g) passata or tomato sauce

2 cups ( 500 g) pumpkin puree (see notes)

½ to 1 cup ( 120 to 240 ml) vegetable broth see notes

¾ cup ( 180 ml) coconut milk canned (see notes)

6 to 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

Directions at elavegan.com

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