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.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Peel the pumpkin, remove seeds, and chop it into 1-inch cubes. Rinse the spinach and set aside.

Step 2

Dice the onion, mince the garlic, and grate the ginger. Chop the tomatoes into small pieces.

Step 3

Heat the vegetable oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Step 4

Add the minced garlic and grated ginger to the pan. Stir and cook for 1-2 minutes until fragrant.

Step 5

Stir in the turmeric, cumin, coriander, garam masala, and red chili powder. Cook the spices for 30 seconds to release their aroma.

Step 6

Add the chopped tomatoes and cook for 3-4 minutes, stirring occasionally, until they soften and incorporate into the spice mixture.

Step 7

Add the pumpkin cubes to the pan and stir to coat them with the spice mixture.

Step 8

Pour in the coconut milk and water. Stir well and bring the mixture to a simmer.

Step 9

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.

Step 10

Once the pumpkin is cooked, stir in the fresh spinach. Allow it to wilt for 2-3 minutes.

Step 11

Season the curry with salt and adjust the seasoning to taste. Stir in lime juice for a bright, tangy finish.

Step 12

Garnish with freshly chopped cilantro before serving.

Step 13

Serve hot with steamed rice, naan, or flatbreads.

Nutrition Facts

Serving size	(1798.0g)

Amount per serving	% Daily Value*
Calories	735.8

Total Fat 30.3g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 2579.5mg	0%
Total Carbohydrate 116.2g	0%
Dietary Fiber 15.6g	0%
Total Sugars 58.8g
Protein 15.7g	0%

Vitamin D 0IU	0%
Calcium 435.0mg	0%
Iron 15.5mg	0%
Potassium 3268.5mg	0%

*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.

Source of Calories

Fat: 34.1%

Protein: 7.8%

Carbs: 58.1%