Pumpkin and Spinach Curry
Satisfy your craving for comforting, plant-based flavors with this vibrant Pumpkin and Spinach Curry, an easy-to-make, nutrient-packed dish perfect for any weeknight dinner. This hearty recipe combines tender pumpkin chunks and fresh spinach in a luscious, aromatic coconut milk base infused with a blend of Indian spices, including turmeric, garam masala, and red chili powder. The natural sweetness of pumpkin pairs beautifully with the earthy warmth of the spices, while a splash of lime juice adds a tangy, refreshing twist. Ready in just 45 minutes and ideal for serving with steamed rice or naan, this curry is the perfect balance of creamy, wholesome, and satisfying. Whether you're hosting a vegetarian dinner or simply exploring healthy comfort food, this pumpkin and spinach curry will quickly become a family favorite.
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Recipe Information
Ingredients
- 500 g pumpkin
- 150 g fresh spinach
- 400 ml coconut milk
- 1 large onion
- 3 units garlic cloves
- 1 tbsp ginger
- 2 medium tomatoes
- 2 tbsp vegetable oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 0.5 tsp red chili powder
- 1 tsp salt
- 200 ml water
- 2 tbsp fresh cilantro
- 1 tbsp lime juice
Instructions
Peel the pumpkin, remove seeds, and chop it into 1-inch cubes. Rinse the spinach and set aside.
Dice the onion, mince the garlic, and grate the ginger. Chop the tomatoes into small pieces.
Heat the vegetable oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the pan. Stir and cook for 1-2 minutes until fragrant.
Stir in the turmeric, cumin, coriander, garam masala, and red chili powder. Cook the spices for 30 seconds to release their aroma.
Add the chopped tomatoes and cook for 3-4 minutes, stirring occasionally, until they soften and incorporate into the spice mixture.
Add the pumpkin cubes to the pan and stir to coat them with the spice mixture.
Pour in the coconut milk and water. Stir well and bring the mixture to a simmer.
Cover the pan and let it cook on low to medium heat for 15-20 minutes, or until the pumpkin is tender but not mushy.
Once the pumpkin is cooked, stir in the fresh spinach. Allow it to wilt for 2-3 minutes.
Season the curry with salt and adjust the seasoning to taste. Stir in lime juice for a bright, tangy finish.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or flatbreads.
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 14.3 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
