Ingredients
2 cups sugar pumpkin, peeled and cubed
3 cups fresh baby spinach
1 can (14oz) coconut milk
1 large onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground turmeric
1/2 teaspoon cumin seeds
4 pieces garlic naan
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
Step 2: Add the diced onion and cook for 5-7 minutes until softened and translucent.
Step 3: Stir in the minced garlic, grated ginger, curry powder, and turmeric. Cook for another 1-2 minutes to bloom the spices.
Step 4: Add the cubed pumpkin and stir to coat in the spice mixture. Pour in the coconut milk and bring to a gentle simmer.
Step 5: Cover and cook for 15-20 minutes, or until the pumpkin is fork-tender. If the sauce is too thick, add a splash of water or vegetable broth.
Step 6: Stir in the fresh spinach and cook for 2 minutes until just wilted. Season with salt and pepper.
Step 7: While the curry rests, warm the garlic naan in a pan or oven. Serve the pumpkin and spinach curry with garlic naan hot, garnished with fresh cilantro.
Notes
For a spicier kick, add a pinch of red chili flakes during the spice-blooming step.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl + 1 piece naan
- Calories: 385 kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
Keywords: pumpkin and spinach curry with garlic naan, vegan curry, autumn recipes, healthy dinner, pumpkin recipes
