Pumpkin and Spinach Curry

Pumpkin and spinach are both rich in antioxidants and vitamins, making this curry a nutritious and delicious meal option.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Pumpkin and Spinach Curry

Cooking Method: Frying, Simmering Cuisine: Asian, Indian Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 300 gram Spinach
• 1 piece Onion
• 3 clove Garlic
• 1 teaspoon Ginger
• 2 piece Tomato
• 400 ml Coconut milk
• 2 teaspoon Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 2 tablespoon Oil
• 100 ml Water

Instructions

1. Heat oil in a pan and sauté chopped onion, garlic, and ginger until golden.
2. Add curry powder, turmeric powder, cumin powder, and coriander powder. Stir well.
3. Add chopped tomato and cook until soft.
4. Add pumpkin cubes and mix well. Cook for 5 minutes.
5. Add coconut milk and water. Bring to a boil and simmer for 15 minutes.
6. Add spinach and salt. Cook for another 5 minutes.
7. Serve hot with rice or bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.