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Pumpkin and kale make the best vegan curry! It’s easy to make, healthy, and true comfort food. You can make the pumpkin kale curry in one pot and eat it for lunch or dinner. Serve with homemade naan bread and enjoy this delicious recipe!
Curry is very easy to cook. Once you found your favorite spice mix, you can basically cook your curry with every kind of vegetable. And even if you don’t want to make your own spice mix, you simply can use a curry paste to add the right flavor to your curry dish.
As mentioned in my “Kale Stir-Fry” blog post, I wanted to try more recipes with kale. So what could be a better fit than a curry to make a nice winter recipe with kale? Combined with pumpkin (I’ve used butternut squash) it makes the perfect dish for a cold and rainy winter day.
The Best Curry Spice Mix
Well, I’ve tried many different curry recipes, and every recipe uses different spice mixes. With time, I’ve found my own spice mix that I like the most. It’s full of flavor and a little bit hot, but too hot. The main component of the spice mix I use is grounded coriander seeds. I love the smell while grounding the seeds and I’m so impressed by this intense flavor it brings every time I prepare my curry. Here is the full list of spices I use for the curry spice mix:
Here is the full list of spices I use for the curry spice mix:
- coriander
- cumin
- turmeric
- cinnamon
- chili flakes
- salt
How to prepare Vegan Pumpkin Kale Curry
To make this vegan pumpkin kale curry, I use the same spices and approach as used in my Sweet Potato and Red Lentil Curry with Cauliflower Rice.
Simply follow the steps below:
- Saute diced onions in some oil for 1-2 minutes and stir frequently.
- Add minced garlic, ginger, and curry spices. Sauté for an additional minute.
- Add cubed butternut squash and mix to combine with other ingredients.
- Add coconut milk and vegetable broth. Mix the ingredients to combine.
- Gradually add the kale and let it collapse.
- Bring the curry to boil, then let simmer for 15-20 minutes or until pumpkin cubes are tender.
You can serve the curry with homemade naan bread, rice, or cauliflower rice.
Ingredients
- 1 Pumpkin (1 kg, I used Butternut Squash)
- 350 g kale (washed, stalk removed, chopped)
- 1 tbsp oil
- 2 onions (diced)
- 4 garlic cloves (minced)
- 20g fresh ginger (minced)
- 1/2 liter vegetable broth
- 1 can coconut milk
- Rice or homemade naan bread
Curry Spices:
- 1 tsp chili flakes
- 2 tsp coriander seeds (ground)
- 1 tsp cumin (ground)
- 1 tsp turmeric (ground)
- 1 tsp cinnamon (ground)
- 1 tsp salt
Instructions
- Heat a large pan over medium heat. Add oil and diced onions, sauté for 1-2 minutes and stir frequently.
- Add minced garlic, ginger, and curry spices. Sauté for an additional minute.
- Add cubed butternut squash and mix to combine with other ingredients.
- Add coconut milk and vegetable broth. Mix the ingredients to combine.
- Gradually add the kale and let it collapse.
- Bring the curry to boil, then let simmer for 15-20 minutes or until pumpkin cubes are tender.
- Meanwhile, cook rice or naan bread.
- Serve curry over rice or with homemade naan bread. Garnish with fresh herbs.
If you are on Pinterest, you can pin the following picture for later.
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