Pumpkin And Kale Curry

Name: Pumpkin And Kale Curry
Ingredients: 500 g of pumpkin (without peel); 5 kale leaves; 4 garlic cloves; 3cm x 3cm piece of fresh ginger; 1 pack/can (400ml) of full-fat coconut milk; 2 tbsp of unrefined coconut or sunflower seed oil; 1 tsp of curry powder; 1/2 tsp of ground cumin; 1/2 tsp of mustard seeds; 1 tsp of paprika; 1/2 tsp of cayenne; 1 tbsp of sweetener (maple syrup or unrefined sugar); 600ml of water or broth; handful of toasted peanuts; juice of 1 lime; sea salt, to taste; basmati and wild rice (quinoa, couscous or similar alternatives can be used instead)

kitchenjulie.com

This cozy pumpkin and kale curry is one of the easiest vegan pumpkin recipes ever plus it has all the selling points: easy to make, bold flavour, budget

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchenjulie.com.

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Ingredients

500 g of pumpkin (without peel)
5 kale leaves
4 garlic cloves
3cm x 3cm piece of fresh ginger
1 pack/can (400ml) of full-fat coconut milk
2 tbsp of unrefined coconut or sunflower seed oil
1 tsp of curry powder
1/2 tsp of ground cumin
1/2 tsp of mustard seeds
1 tsp of paprika
1/2 tsp of cayenne
1 tbsp of sweetener (maple syrup or unrefined sugar)
600ml of water or broth
handful of toasted peanuts
juice of 1 lime
sea salt, to taste
basmati and wild rice (quinoa, couscous or similar alternatives can be used instead)