Indian Pumpkin Curry | Video
Indian pumpkin curry featuring pumpkin and spinach cooked in rich spiced coconut sauce
Print
Pin
Servings
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
- ½ teaspoon ground turmeric turmeric powder
- 1 and ½ tablespoons curry powder
- ¾ 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.
Video
Notes
- You can add green peas to this recipe if you like
Nutrition
Serving: 1g | Calories: 228kcal | Carbohydrates: 21g | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Sodium: 243mg | Fiber: 5g | Sugar: 8g