Spinach and Pumpkin Curry

Spinach and pumpkin are both rich sources of vitamins and minerals, making this curry not only delicious but also nutritious!

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Spinach and Pumpkin Curry

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

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 200 gram Spinach
• 300 gram Pumpkin
• 1 piece Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 piece Green Chili
• 2 piece Tomato
• 1 teaspoon Turmeric Powder
• 2 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 2 tablespoon Oil
• 1 cup Water

Instructions

1. Heat oil in a pan and add chopped onions, garlic, ginger, and green chili. Saute until onions turn golden brown.
2. Add tomatoes and cook until they soften.
3. Add turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
4. Add spinach and pumpkin. Cook for 5 minutes.
5. Add water and let it simmer for 15-20 minutes.
6. Serve hot with rice or roti.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 8g

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.