Pumpkin and Spinach Curry Recipe

by Sala @ Veggie Belly on October 22, 2012

If you read my previous post on my homemade curry powder recipe, you are already anticipating this post! This is a pumpkin and spinach curry recipe using my home made curry powder. The curry powder takes just 12 minutes to make and there is nothing like freshly roasted and ground spices in your curry!

The curry powder is a really simple recipe using just coriander, cumin, fennel seeds, dried chili and turmeric. But heres a great trick to get two layers of flavor from this simple curry powder – add most the curry powder to the pumpkin and cook it till the pumpkin is done – this will give the spices a mellow, rounded flavor. Then, add a little more curry powder right at the end of cooking; this will add another layer of fresh spice taste.

Any yellow flesh winter squash will work with this recipe. Today I’ve used pie pumpkin. But I often make this recipe with butternut squash, which my husband and I both love.  You can also use potato or sweet potato, or mixed vegetables.

Making this easy vegan curry during the holidays? Sprinkle some dried cranberries over the curry when its done for added sweetness and a festive look.

How to to peel a winter squash like butternut, kabocha or a pumpkin

  1. Using a sharp chef’s knife, cut the squash or pumpkin in half.
  2. Then using a spoon, scoop out the seeds and thready bits from the cavity.
  3. Lay the squash or pumpkin cut side down. Using one hand to hold it down and stabilize it, take a sharp, preferably serrated knife, and carefully slice off the skin.
  4. Then cube the squash.

Pumpkin  and Spinach Curry Recipe

Serves about 4

Ingredients
2 tablespoons vegetable or canola oil
¼ teaspoon black mustard seeds, optional
¼ teaspoon Cumin seeds
6 Curry leaves, optional
1 medium onion, diced
4 cloves garlic, minced
1 recipe homemade curry powder (5 tablespoons), see this post for recipe
4 cups peeled and cubed (1 ½ inch cubes) pie pumpkin or butternut squash or kabocha squash. See post above on how to peel squash.
2 cups water
1 cup coconut milk (about half a 14oz can)
3 cups tightly packed baby spinach

Method

  1. Heat oil in a large saucepan and add mustard seeds if using. When they start to pop, add the cumin seeds and curry leaves and stir till fragrant, about 30 seconds.
  2. Add onions and cook till they are light brown
  3. Then throw in the garlic and cook for 30 seconds or till fragrant.
  4. Sprinkle 4 tablespoons of curry powder, stir, then add the peeled, cubed squash or pumpkin and salt.
  5. Pour in 2 cups of water and bring to a boil. Then reduce heat to a lively simmer, cover the pot and let the squash or pumpkin cook till it is fork tender, about 20 minutes.  If the water is drying up before the pumpkin is done, add more water, half cup at a time. If there is too much water in the pot, boil it uncovered, till there is only about 3/4 cup water remaining.
  6. When the squash/pumpkin is cooked, add the coconut milk and remaining 1 tablespoon of curry powder. Stir and bring back to a boil.
  7. When the curry boils, add the spinach and cook just till the spinach wilts, about 1 minute.
  8. Optional – for added sweetness, garnish the curry with some dried cranberries, or stir in up to one teaspoon of sugar.
  9. Serve hot with rice, roti, bread or quinoa.

 

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Comments

comments

{ 25 comments… read them below or add one }

1 Rosa October 22, 2012 at 10:47 am

A gorgeous curry! Those are two of my favorite vegetables.

Cheers,

Rosa

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2 Kelly Brand October 22, 2012 at 11:13 am

Hello! I want to thank you for your delicious recipes. I am going to make this particular recipe today, but instead of using pumpkin, I am going to use a butternut squash. Costco sells them already peeled and cut, which I appreciate very much as it saves time as well as wear and tear on my arthritic fingers.

I am wondering. Do you make masala doas? We have them every morning for breakfast. Just wondering. :)

My husband, Christopher, has started a blog called http://nutritiousandverydelicious.wordpress.com. It’s in its infancy stage. I have yet to figure out how to add pictures… I look at yours and am just amazed.

Kelly

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Sala @ Veggie Belly Reply:

Thanks Kelly. Let me know how you like the curry. Yes, I make masala dosas! Love them!

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3 Shema George October 22, 2012 at 11:26 am

Lovely combo. I have tried the same combo with some different spices. Yours does look delicious

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4 Lubna Karim October 22, 2012 at 11:34 am

Never tried this combo…..love the idea of homemade curry powder…..curry looks delectable….

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5 Kanan October 22, 2012 at 12:18 pm

Curry looks really delicious and very nutritious. I must say it has nice flavors from coconut milk. Thanks for sharing,

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6 Christa October 22, 2012 at 5:08 pm

This looks delicious! I love a pumpkin and curry combo. Can’t wait to try it out.

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7 Stephanie October 22, 2012 at 8:31 pm

I have 7 pie pumpkins sitting on my counter waiting to be made into pumpkin purse for pies. I will have to save a few for this beautiful curry. I’ve never used pumpkin in a savor recipe. Can’t wait to try it!

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8 Poornima October 22, 2012 at 9:20 pm

Never made a curry with this combo, but it looks so inviting! Yumm!

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9 Spandana October 23, 2012 at 7:36 am

The curry looks absolutely delicious. I just bought a pumpkin yesterday to make pumpkin and bread pudding, but now I am very much tempted to try this :)

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10 Maria John October 23, 2012 at 9:58 am

Very tempting dish..good clicks..

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11 P S October 23, 2012 at 2:03 pm

Tried this recipe today. Maybe I had lite coconut milk that’s why it was too spicy. I mellowed with adding grounded peanut powder. Otherwise curry powder and dish is delicious

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Sala @ Veggie Belly Reply:

You can control the heat level in the curry powder by using less red chiles. Or add some milk to the curry to mellow it out.

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12 Vijitha October 23, 2012 at 4:04 pm

I have never made this combo. I am curious to see how it tastes. Looks so delicious.

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13 Michelle@HappyHeart October 25, 2012 at 4:28 am

Absolutely delicious! The combination of pumpkin and curry flavours just can’t be beaten!

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14 Indian Vegetarian Recipes October 25, 2012 at 5:48 am

Nice Blog and nice recipe.

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15 Anna K. October 27, 2012 at 9:16 am

I tried this recipe two days ago, including the homemade curry powder (for which I bought my first spice grinder!). Anyway, I had to leave a comment and tell you how delicious it was. I had sweet potatoes that needed to be used up, so I used them plus one red potato to get to 4 cups. The two colors of the potatoes, plus the spinach, were so pretty together! I served with brown rice. It was great for dinner and also for lunch again the next day. My husband, a meat eater, loved it as well, and said that it smelled like India in the house. (In a good way…we’ve both traveled in India and, in fact, we met there!) Apologies for the long comment. Thanks for the great recipes. I look forward to trying many more!

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16 Sita Chokkalingam October 28, 2012 at 5:59 pm

just made this– super delicious! thanks for those curry powder proportions!

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17 Kathleen Richardson October 30, 2012 at 12:18 pm

Looks delicious, Sala. Even for those of us who do eat meat, that’s downright appealing!

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18 Laurie November 1, 2012 at 2:12 pm

I have made this two times……..two days in a row! My husband (vegan) love it! Adding raisins or craisins gives this a nice suprise!

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19 Crystal November 2, 2012 at 4:57 am

I am not sure if I can find curry leaves. Could I leave them out?

I cannot wait to make this tonight!

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Sala @ Veggie Belly Reply:

Yes, you can certainly leave out the curry leaves.

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20 Jessy November 6, 2012 at 1:23 pm

I’m gonna try this with some tofu tonight :D really looking forward to it, hope its as yummy as it looks! (and here’s hoping I don’t screw up the recipe! fingers crossed! wish me luck!)

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Sala @ Veggie Belly Reply:

Good luck! Let me know how it turned out for you :)

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21 Robin Koster-Carlyon April 5, 2013 at 3:15 am

We really enjoyed this recipe. I would like to share it with our CSA members by providing a link back to your website in our newsletter. Would that be OK? Thank you for your response. Robin

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Sala @ Veggie Belly Reply:

Sure, as long as you link back :)

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22 Shubha September 25, 2013 at 10:02 pm

This curry is so good. I made this with butternut
Squash and spinach combo. Did not add coconut milk.
Fresh rotis with this curry is an awesome combo.
My husband and kuds just loved it.
Thank you so much.

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23 Heather September 30, 2013 at 9:19 pm

This was my first ever attempt at curry, and it was so delicious! I used butternut squash, and couldn’t find curry leaves or black mustard seed, but it was absolutely delicious nonetheless. Thanks for a great recipe!

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24 Himani March 2, 2014 at 2:55 pm

Hi there,
Recently came across your blog and i was delighted to find you as being a vegetarian myself, always keep looking for new recipes on the net.
This pumpkin recipe of yours is the first i tried and i must say it was absolutely delicious.. esp the curry powder, it is just brilliant!
Did some additions to the curry like i also added a few boiled chickpeas and some jaggery, and it was heavenly with steaming rice :)
thanks for sharing so simple but delicious recipes
Always looks forward to them

Cheers
Himani

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25 Himani March 2, 2014 at 3:01 pm

Hi there,
Recently stumbled upon your blog and was delighted to find you as even i am a vegetarian and keep looking for recipes online.
This pumpking curry recipe is the first of your recipes that i tried and i must say it was delicious..esp the homemade curry powder, it tasted brilliant!
I did do a few additions to the curry like adding boiled chickpeas and some jaggery… it was just heavenly with steaming rice.
Thank you so much for your recipes.. always look forward to them

Cheers,
Himani

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