Indian pumpkin curry. Cooked in spiced coconut sauce, this curried pumpkin and spinach dish is packed with flavor. This vibrant, beautiful curry is certainly a delicious addition to your dinner table. The perfectly quick meal idea for meatless Mondays!
The sweetness of gorgeous pumpkin contrasting the warm spices – an absolutely delightful way to enjoy this vibrant seasonal produce. Bringing together sweetness and spice in a dish is always a matter of leap of faith, but with pumpkins, it’s a delicious combination.
Indian pumpkin curry. A beautiful marriage of sweet and spicy flavors. Pumpkins are cooked in a delectable coconut based sauce spiked with curry powder. While the curry powder and green chilies add the spicy touch to this curry, pumpkin and spinach bring in nutrition. The coconut milk also makes the curry rich and delectable.
How To Make Indian Pumpkin Curry
I like to cut the pumpkins into medium chunks and the sliced spinach gives a beautiful contrast to the yellow pumpkins. Start the recipe with sautéing dried bay leaf followed by browning onions. I also added some fresh ginger, garlic and green chilies to the browned onions.
Next up, add the ground spices – curry powder and a touch of ground turmeric. Give it a quick stir fry, and pour in vegetable stock and coconut milk. If you are after a slight variation, you can also add some chicken stock.
Don’t forget to season this with salt and pepper. Now, the pumpkin goes into this Indian pumpkin curry recipe alongside sliced spinach and coriander leaves. Let this cook for a few minutes until the veggies are tender.
Such a simple yet delicious Indian pumpkin curry to serve with your favorite sides, rice or naan.
More Pumpkin Recipes:
- Indian Spiced Roasted Pumpkin Soup
- Pumpkin Erissery| Mathanga Erissery | Pumpkin in Spiced Coconut Sauce
- Easy Pumpkin Bread
Yield: 4
Indian Pumpkin Curry | Video
Indian pumpkin curry featuring pumpkin and spinach cooked in rich spiced coconut sauce
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 tablespoon oil
- 1 dried bay leaf
- 1 cup chopped onions
- 2 garlic cloves, peeled and minced
- 1-inch fresh ginger, peeled and minced
- 1 green chili, chopped
- 1/2 teaspoon ground turmeric (turmeric powder)
- 1 and 1/2 tablespoons curry powder
- 3/4 cup vegetable stock (broth)
- 1 cup coconut milk
- 3 cups peeled, deseeded and diced pumpkins
- 1 cup sliced spinach leaves
- 2 tablespoons coriander (cilantro) leaves
- Salt and pepper to taste
Instructions
- Heat oil in a large frying pan over medium-high heat. Add bay leaf. Sauté, stirring, for 30 seconds.
- Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned.
- Add garlic, ginger and green chilies. Sauté, stirring, for 1 minute or until fragrant.
- Add ground turmeric and curry powder. Sauté, stirring, for 30 seconds.
- Add vegetable stock (broth) and coconut milk. Stir to combine. Season with salt and pepper. Bring to a boil. Simmer 2-3 minutes.
- Add pumpkin. Stir to combine. Cook, stirring occasionally, for 3-4 minutes or until pumpkins are nearly tender.
- Add spinach and coriander (cilantro) leaves. Stir to combine. Simmer for 2 minutes.
- Serve with rice, naan or roti.
Notes
- You can add green peas to this recipe if you like
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 228Total Fat 16gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 243mgCarbohydrates 21gFiber 5gSugar 8gProtein 5g
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