Discover the rich flavors in this creamy pumpkin curry recipe perfect for cozy nights Enjoy a delightful dish thats sure to impress 151 chars

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1 tablespoon coconut oil (or olive oil)

1 medium onion, diced

3 cloves fresh garlic, minced

1 tablespoon ginger, grated

2 teaspoons curry powder

1 teaspoon ground coriander

1 teaspoon cumin

1/4 teaspoon cayenne pepper (adjust based on your heat preference)

1 can (15 oz) pumpkin puree

1 can (13.5 oz) coconut milk

2 cups vegetable broth (or chicken broth)

Salt and pepper, to taste

1 cup spinach or kale (fresh or frozen)

Optional: 1 cup cooked chickpeas or tofu for added protein

Heat the oil in a large pot or deep skillet over medium heat.

Add the diced onion and sauté for about 4-5 minutes until soft and translucent.

Add minced garlic and grated ginger, sauté for another 1-2 minutes until fragrant.

Stir in curry powder, ground coriander, cumin, and cayenne pepper; let spices bloom for about 30 seconds.

Add pumpkin puree, coconut milk, and vegetable broth; stir and bring to a gentle simmer.

Taste and season with salt and pepper as needed.

Add spinach or kale (and chickpeas or tofu if using) and let simmer for another 5 minutes.

Let the curry cool for a few minutes before serving.

Keywords: pumpkin curry, creamy curry, fall recipes, vegan curry