Spicy Fruity Wild Vegetable Curry

Dive into a world of bold flavors with this Spicy Fruity Wild Vegetable Curry—an irresistible fusion of sweet and savory that’s perfect for adventurous food lovers! Featuring tender wild mushrooms, vibrant baby spinach, and hearty butternut squash, this curry is elevated with juicy bursts of ripe mango and pineapple. Simmered in creamy coconut milk and infused with warming spices like curry powder, garam masala, and turmeric, it strikes the perfect balance of heat, sweetness, and richness. A touch of red chili flakes brings just the right amount of spice, while fragrant cumin seeds, garlic, and ginger create a flavor-packed base. Ready in under an hour, this wholesome vegan curry is both comforting and exotic, making it an ideal dish to serve with steamed rice or flatbread for a satisfying meal. Don’t forget the fresh cilantro and lime wedges for a vibrant finishing touch!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 200 grams wild mushrooms
• 100 grams baby spinach
• 250 grams butternut squash, diced
• 1 ripe mango, diced
• 150 grams pineapple chunks
• 400 ml coconut milk
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili flakes
• 1 teaspoon cumin seeds
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 yellow onion, chopped
• 2 tablespoons vegetable oil
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 200 ml water
• 1 lime, cut into wedges (for garnish)

Directions

Step 1

Heat the vegetable oil in a large pot or deep skillet over medium heat.

Step 2

Add the cumin seeds to the hot oil and sauté for 1 minute until they start to pop and release their aroma.

Step 3

Add the minced garlic, ginger, and chopped onion. Cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and soft.

Step 4

Stir in the curry powder, garam masala, turmeric powder, and red chili flakes. Cook for 1 minute to toast the spices, stirring frequently to prevent burning.

Step 5

Add the diced butternut squash to the pot and toss to coat the pieces with the spice mixture.

Step 6

Pour in the coconut milk and water. Stir to combine, then cover the pot and bring to a gentle simmer.

Step 7

Cook the butternut squash for 15 minutes, or until it becomes tender when pierced with a fork.

Step 8

Add the wild mushrooms and baby spinach, stirring them into the curry. Let cook for another 5 minutes until the mushrooms are cooked through and the spinach wilts.

Step 9

Add the diced mango and pineapple chunks to the pot, stirring gently to incorporate. Cook for an additional 5 minutes to allow the fruits to warm through without becoming mushy.

Step 10

Season the curry with salt and adjust to taste.

Step 11

Remove the curry from heat and garnish with freshly chopped cilantro.

Step 12

Serve the curry hot with lime wedges on the side, paired with steamed rice or flatbread.

Nutrition Facts

Serving size	(1651.1g)

Amount per serving	% Daily Value*
Calories	813.7

Total Fat 30.2g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 6625.3mg	0%
Total Carbohydrate 138.7g	0%
Dietary Fiber 18.4g	0%
Total Sugars 79.6g
Protein 16.3g	0%

Vitamin D 0IU	0%
Calcium 380.3mg	0%
Iron 20.5mg	0%
Potassium 2679.0mg	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: 30.5%

Protein: 7.3%

Carbs: 62.2%