Pumpkin Spinach Curry

October is the prime pumpkin season. You may see pumpkins all over the markets. With Halloween around the corner, you have probably seen jack-o-lanterns in front of many homes.

Vegan Pumpkin Spinach Curry perfect for fall
Vegan Pumpkin Spinach Curry perfect for fall

With October comes tons of pumpkin spice. Pumpkin spice latte, pumpkin spice cider, pumpkin spice candles, and the list goes on.

Inspired by the pumpkin spice season, I experimented with this curry that brings delicious Indian spices but with the addition of some pumpkin spice inspiration. In the end, it created an interesting savory-sweet warming curry that is perfect for the cooler temperatures of fall.

For the adventurous chef.

Feel free to experiment with the spices. You can try adding cinnamon and nutmeg if you want a more pumpkin spiced flavor.

If you are not a clove fan, feel free to ditch it and try cinnamon instead.

Ingredients:

  • 1 pumpkin (about 1kg)
  • 1 onion
  • 2-3 garlic cloves
  • 1 inch piece of ginger
  • 1 can of coconut milk
  • 200g of spinach
  • 2 tbsp curry powder
  • 1 tsp cardamon
  • ½ tsp of clove
  • ½ tsp garam masala
  • ¼ tsp chili flakes (optional)
  • Some oil
  • Rice or flatbread to serve

Method:

  1. Preheat the oven to 360F.
  2. Chop up the pumpkin into large piece size pieces. Make sure to remove the peel.
  3. Using some oil, coat the pumpkin with oil along with 1 tbsp of curry powder, ½ tsp of cardamon, and ½ tsp of clove. Then place on a baking sheet and bake for about 30 minutes or until soft.
  4. Chop the spinach into large bite-size pieces.
  5. Finely mince the onion, garlic, and ginger. Then cook in a pot with some oil.
  6. Cook until the onions become translucent and start to become golden in color. Then add in 1 tbsp of curry powder, ½ tsp of cardamon, and ½ tsp of garam masala. Toast the spices until they become fragrant (about 1 minute).
  7. Then add in the baked pumpkin along with the can of coconut milk. Mix and let simmer until you reached your desired thickness.
  8. Just before you finish cook, add the chopped spinach to the curry. Mix well let it wilt but do not overcook the spinach. It will be bright green.
  9. Then turn off the heat and serve the curry over rice or with bread. Enjoy!

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