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This is a really simple, plant-based curry with a mild flavour (depending on the curry paste you use). Great for vegetarians, vegans, Meat-Free Monday or when you want a few more veggies in your day.

Pumpkin and Kale Curry

Dairy-free, Gluten-free


  • 1 tablespoon coconut oil
  • 2-3 tablespoons of curry paste (from a jar)
  • 1 onion, chopped
  • 1 tablespoon mustard seeds
  • 1/2 butternut pumpkin, cubed
  • 1 can coconut milk
  • 1/2 can vegetable stock/water (I used water plus 1 tablespoon homemade Thermomix vegetable stock)
  • bunch of kale (or other leafy, green veggie), finely chopped
  • 1 tin black beans, red kidney beans or chickpeas (opt)


  1. Heat coconut oil in large pan.
  2. Saute curry paste, onion and mustard seeds for 2 minutes.
  3. Add cubed pumpkin, coat well.
  4. Add coconut milk and water/stock.
  5. Simmer with lid off till pumpkin is nearly cooked.
  6. Add finely chopped kale or other green, leafy veg with lid on.
  7. Once all vegetables are nearly cooked, add beans or chickpeas.
  8. Simmer till greens and pumpkin are tender.

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