Pumpkin Curry

Heat oil in a pan over medium heat and saute the onion, carrot, and bell pepper for 4-5 minutes. 2. Stir in garlic and fresh ginger and saute for a further 1 minute. 3. Add all spices, passata, pumpkin puree, vegetable broth, and coconut milk and stir to combine. 4. Bring to a simmer and cook on low heat for 5-8 minutes until the veggies are tender. 5. Add the kale and simmer a further 1-2 minutes, then turn off the heat. 6. Taste and adjust seasonings. 7. Serve with rice, drizzled with lime juice.