Start by heating 1 tablespoon of oil or water in a large pot over medium heat. Once hot, add the chopped onion, carrot, and bell pepper. Sauté for about 4-5 minutes, stirring occasionally, until the vegetables are slightly softened and fragrant.

After the veggies have softened, stir in the minced garlic and freshly grated ginger. Continue to sauté for an additional minute until aromatic.

Sprinkle in the curry powder, turmeric, ground cumin, salt, smoked paprika, and black pepper. Sauté for another minute, stirring well to coat the vegetables.

Pour in the passata or tomato sauce, pumpkin puree, and vegetable broth into the pot, followed by the creamy coconut milk. Stir everything together until well combined.

Once you’ve reached a simmer, reduce the heat to low and cover the pot. Allow the curry to cook for 5-8 minutes, stirring occasionally.

After the vegetables are tender, stir in the chopped fresh kale, letting it wilt for another 1-2 minutes. Taste the curry and adjust the seasoning if needed.

Finally, ladle your creamy Indian Pumpkin Curry into bowls and serve warm alongside cooked rice or naan bread. Garnish with fresh herbs and a squeeze of lime or lemon juice.