Pumpkin And Spinach Curry

Pumpkin and Spinach Curry is a delicious and comforting dish from Saint Helenian Cuisine that combines the sweetness of pumpkin with the earthy flavors of spinach and aromatic spices.

Vegan Gluten Free Main Course Saint Helenian Curry Pumpkin Spinach
Pumpkin And Spinach Curry

Ingredients

  • 1 small pumpkin, peeled and diced
  • 2 cups fresh spinach leaves
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 2 tbsp vegetable oil
  • Salt and pepper to taste

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and cook until they start to sizzle.
  2. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
  3. Add the curry powder and turmeric. Cook for 1-2 minutes, stirring constantly.
  4. Add the diced pumpkin and stir to coat with the spices. Cook for 5 minutes.
  5. Pour in the coconut milk and bring the curry to a simmer. Cook for 15-20 minutes, or until the pumpkin is tender.
  6. Add the spinach leaves and garam masala. Cook for an additional 5 minutes, or until the spinach is wilted.
  7. Season with salt and pepper to taste.
  8. Serve the pumpkin and spinach curry hot with steamed rice or naan bread.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
8g
Fat
10g

Supplies

Large pot Knife Cutting board Grater Measuring spoons Measuring cups Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the pumpkin and spinach curry with a side of basmati rice and a dollop of yogurt for a complete meal.

Tips & tricks

For extra heat, add a chopped green chili or a pinch of cayenne pepper to the curry.

Cost

$10