Heat 2 tablespoons of oil or water in a large pot over medium heat. Once shimmering, add the chopped onion, diced carrot, and bell pepper. Sauté for 4-5 minutes until the vegetables soften and the onions become translucent.

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add curry powder, ground turmeric, ground cumin, salt, smoked paprika, and black pepper to the pot. Stir these spices into the sautéed mixture, allowing them to toast for about 30 seconds.

Pour in the passata or tomato sauce, pumpkin purée, vegetable broth, and coconut milk. Use a wooden spoon to combine everything thoroughly, ensuring there are no lumps.

Reduce the heat to low, letting the curry simmer gently for 5-8 minutes. During this time, the vegetables will become tender, and the flavors will deepen.

Fold in the chopped kale or spinach, allowing it to wilt into the curry for 1-2 minutes.

Taste your curry and adjust the seasonings as needed before serving.

Spoon the creamy Indian Pumpkin Curry into bowls, garnishing with fresh herbs like parsley or cilantro. Serve it over a bed of fluffy cooked rice or alongside warm naan for dipping.