Spinach and Pumpkin Curry
Warm, comforting, and bursting with vibrant flavors, this Spinach and Pumpkin Curry is a wholesome vegetarian dish that's as nourishing as it is delicious. Featuring tender pumpkin cubes simmered in a creamy, spiced coconut milk broth, this curry is elevated with the earthy richness of fresh spinach and aromatic spices like cumin, turmeric, and curry powder. The addition of ginger and garlic infuses a zesty warmth, while a touch of red chili flakes lends a subtle kick. With a prep time of just 15 minutes and a perfect balance of savory and tangy flavors, thanks to a squeeze of lime and fresh cilantro garnish, this one-pot wonder is ideal for busy weeknights or cozy gatherings. Serve it piping hot with steamed rice or freshly baked naan for a satisfying, plant-based meal that’s sure to delight the palate.
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Recipe Information
Ingredients
- 500 grams pumpkin
- 200 grams fresh spinach
- 400 ml coconut milk
- 1 large onion
- 3 pieces garlic cloves
- 1 tablespoon ginger
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon red chili flakes
- 2 tablespoons vegetable oil
- 250 ml vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 piece lime
Instructions
Peel the pumpkin, remove the seeds, and cut it into 2 cm cubes. Rinse and roughly chop the spinach. Finely dice the onion, mince the garlic, and grate or finely chop the ginger.
Heat the vegetable oil in a large pan over medium heat. Add the onion and sauté for 3-4 minutes until soft and translucent.
Stir in the garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the curry powder, turmeric, cumin, and red chili flakes. Stir well and cook for 1 minute to toast the spices.
Add the pumpkin cubes to the pan and stir to coat them with the spices. Pour in the vegetable stock and bring to a gentle simmer.
Cover the pan and let the pumpkin cook for 15 minutes, stirring occasionally, until it starts to soften.
Pour in the coconut milk, add the salt, and stir gently. Allow the curry to simmer uncovered for another 8-10 minutes, or until the pumpkin is fully cooked and the sauce thickens slightly.
Add the spinach to the pan and stir it into the curry. Cook for 2-3 minutes until the spinach wilts.
Taste and adjust the seasoning with additional salt or black pepper if needed. Squeeze the juice of half a lime into the curry and stir well.
Serve the spinach and pumpkin curry hot, garnished with fresh cilantro and lime wedges on the side. Pair it with steamed rice or naan for a complete meal.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 56.6 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3124 mg | 66% | |
*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.
