Cook rice according to package instructions. Once cooked, set aside and keep warm.
Prepare the pumpkin curry by placing chopped onions and 1/4 cup vegetable broth into a large saucepan over medium-low heat. Sauté until onions have softened, about 10 minutes.
Add minced garlic and ginger, along with the spices, sauté for a further 1-2 minutes.
Next add the pumpkin, kale, cherry tomatoes, vegetable broth, coconut milk and tomato sauce and a pinch of salt, stir to combine. Bring the curry to the boil and then reduce heat to a simmer. Keep the simmer going until the pumpkin and kale are tender.
Add the lentils and green veggies into the pumpkin curry, stir and cook until the green vegetables are tender.
Taste and adjust salt and spice to suit your taste.
Divide cooked brown Basmati rice and pumpkin curry evenly between six bowls. Garnish with a little finely chopped kale or cilantro.
If it’s not pumpkin season, you can always use butternut squash as it is readily available year round.
This pumpkin curry recipe is best enjoyed within 3 days. You can freeze the curry but the vegetables will breakdown a little during the freezing/defrosting/reheating process.