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]
- 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)
- Cut the pumpkin into small cubes. Wash the spinach and set it aside.
- 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.
- When it starts to boil, cover and cook for about 20 minutes, until the pumpkin is fork-tender
- Add the spinach leaves and season with ground pepper.
- 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.
- Garnish with coriander and cashews or chopped almonds.