Heartwarming Autumn Pumpkin Curry Recipe for Cozy Nights - Beard and Bonnet

Ingredients

• 2 cups / 500 g pumpkin purée
• 1 cup / 150 g carrot, chopped
• ¾ cup / 80 g bell pepper, chopped
• 1 medium / 110 g onion, chopped
• 3 garlic cloves, minced
• 2-inch / 5 cm fresh ginger, minced
• ½ cup / 125 g passata or tomato sauce
• ¾ cup / 180 ml canned coconut milk
• ½-1 cup / 120-240 ml vegetable broth
• 6-8 leaves fresh kale, chopped (or use spinach)
• ½ tbsp curry powder
• ¾ tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¾ tsp salt (or to taste)
• ¼ tsp black pepper (or to taste)
• ½ tbsp oil or water (if oil-free)
• Fresh herbs to garnish, e.g., parsley, cilantro
• Lime juice or lemon juice to drizzle
• Cooked rice to serve