Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onion, carrots, and bell peppers. Sauté for about 4-5 minutes until softened.

Stir in minced garlic and fresh ginger, sautéing for an additional minute until fragrant.

Add curry powder, ground turmeric, ground cumin, salt, smoked paprika, and black pepper. Stir well for about 30 seconds. Pour in passata and pumpkin purée, mixing until fully combined.

Pour in vegetable broth and coconut milk, stirring until well-combined. Bring to a gentle simmer, ensuring it doesn’t boil vigorously.

Reduce heat to low and let curry simmer for about 5-8 minutes, stirring occasionally.

Fold in the chopped kale and let it wilt for another 1-2 minutes.

Ladle the curry into bowls, drizzle with lime or lemon juice, and serve warm alongside rice or naan.