There are so many varieties of curries — they can be hot and spicy, mild but complex, simple, and more. This pumpkin curry is an easy dish to throw together anytime. It is a curry par excellence during this chilly time of the year, where tender pumpkin is scented with a very basic mixture of spices and manages a naturally creamy texture without the need to add coconut milk or cream. It is a very comforting dish, which when served with basmati rice or cauliflower rice, will warm you up and keep you full.

Pumpkin and Spinach Curry [Vegan, Gluten-Free]

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  • 1.5 pounds pumpkin, cubed
  • 5.3 ounces spinach
  • 2 tablespoons neutral oil or coconut oil
  • 2 medium onions or 1 large, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons grated ginger
  • 2 teaspoons mustard seeds
  • 2 teaspoons coriander powder
  • 2 teaspoons cumin
  • 2 teaspoons turmeric powder
  • 1 1/4 cup water or vegetable broth, plus more as needed
  • Salt and pepper, to taste
  • Chopped coriander, to decorate
  • Chopped cashews or almonds, for topping (optional)


  1. Cut the pumpkin into small cubes. Wash the spinach and set it aside.
  2. In a wok or large sauté pan, cook the chopped onion and garlic for a few minutes. Add the spices and cook for 2 minutes. Add the pumpkin squares, water, and salt.
  3. When it starts to boil, cover and cook for about 20 minutes, until the pumpkin is fork-tender
  4. Add the spinach leaves and season with ground pepper.
  5. Cook a little longer. If you still have plenty of water in your wok, cool until it evaporates. Taste to see if you want to add additional spices, salt, and pepper.
  6. Garnish with coriander and cashews or chopped almonds.


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