Heat a large pot over medium heat and add oil or water. Sauté the chopped onion, carrot, and bell pepper for 4-5 minutes until the onion is translucent.

Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

Add the curry powder, ground turmeric, ground cumin, salt, smoked paprika, and black pepper into the pot. Stir well for 1-2 minutes.

Pour in passata or tomato sauce, pumpkin purée, and vegetable broth. Bring to a simmer.

Reduce heat to low and simmer for 5-8 minutes, stirring occasionally until the vegetables are tender and the curry thickens.

Fold in the chopped kale and simmer for another 1-2 minutes until it wilts down.

Ladle the curry into bowls and drizzle with lime or lemon juice. Serve warm over cooked rice or alongside naan.