Heat the cooking oil (or water for oil-free) in a large pan over medium heat. Add the chopped onion, chopped carrots, and diced bell pepper. Sauté for about 4-5 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent.

Stir in the minced garlic and minced fresh ginger. Continue sautéing for an additional minute, allowing the aromatics to become fragrant but not browned.

Sprinkle in the curry powder, ground turmeric, ground cumin, salt, smoked paprika, and black pepper. Stir well to coat the vegetables and aromatics in the spices. Pour in the passata or tomato sauce, pureed pumpkin, vegetable stock (start with 1/2 cup and add more if you prefer a thinner consistency), and canned coconut milk. Stir everything to combine thoroughly.

Bring the mixture to a gentle simmer and lower the heat. Let it simmer for 5-8 minutes, stirring occasionally, until the vegetables are soft and the flavors are melded. If you like your stew thinner, you can add more vegetable stock. I sometimes add a squeeze of lemon at this point to brighten the flavors.

Add the chopped kale leaves to the pan and stir them into the stew. Continue to simmer for 1-2 minutes until the kale is wilted and tender, then turn off the heat.

Taste the stew and adjust the seasoning as needed. Add more salt, pepper, or a pinch of red pepper flakes if you would like some heat. Squeeze in lime or lemon juice to taste for brightness and extra flavor.

Serve the stew warm, spooned over steamed rice or alongside naan bread. Garnish with freshly chopped parsley or cilantro, and enjoy your delicious pumpkin curry stew.