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    Autumnal Pumpkin and Spinach Curry

    clock-icon90 minutes
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    Pixicook editorial team

    A hearty and flavorful curry featuring roasted pumpkin and fresh spinach, perfect for an autumnal meal.

    Ingredients for Autumnal Pumpkin and Spinach Curry

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    units in
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    serves
    5 peoplechevron
    serves
    5 peoplechevron

    Sugar Pumpkin

    0 lb

    Substitute chevron-down

    Peanut Oil

    tablespoons

    Substitute chevron-down

    Large White Onion, finely diced

    each

    Substitute chevron-down

    Garlic, minced

    each

    Substitute chevron-down

    Garam Masala

    teaspoons

    Substitute chevron-down

    Ground cinnamon

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Cayenne

    teaspoons

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Fresh Ginger, peeled

    0.25 inch

    Substitute chevron-down

    Fresh Spinach, washed and coarsely chopped

    0 oz

    Substitute chevron-down

    Lime, juice

    each

    Substitute chevron-down

    How to Make Autumnal Pumpkin and Spinach Curry

    1. Preheat Oven

    Start by preheating your oven to 350° F.

    2. Prepare and Roast Pumpkin

    Take your 3-pound sugar pumpkin and carve out the top. Cut it in half and scoop out the seeds and the stringy bits with a spoon. Place the pumpkin halves cut side down on a lightly greased baking sheet and bake for about 45 minutes. You'll know the pumpkin is ready when a fork easily pierces the flesh. Let the pumpkin cool completely, then peel off the skin and chop the flesh into 1-inch chunks.

    3. Sauté Onion and Garlic

    While the pumpkin is cooling, heat 3 tablespoons of peanut oil in a soup pot over medium-high heat. Add the finely diced large white onion and sauté for about 5 minutes until it becomes translucent. Toss in the minced garlic and sauté for another 2 to 3 minutes until the garlic turns a honey-brown color.

    4. Add Pumpkin and Spices

    Add the chopped pumpkin to the pot and cook for about 3 minutes. It's time to introduce the spices: sprinkle in 1.5 teaspoons of garam masala, 0.25 teaspoon of ground cinnamon, 0.5 teaspoon of salt, and 0.125 teaspoon of cayenne. Grate a 1-inch cube of fresh ginger directly into the pot using a microplane grater for the best flavor.

    5. Cook Pumpkin with Water

    Pour in 1 cup of water, then cook and mush the pumpkin for about 5 minutes, stirring often. Leave some pieces chunky for texture.

    6. Add Spinach

    Now, gradually add the 10 ounces of fresh spinach in batches, mixing well after each addition until all the spinach is incorporated. This should take about 3-4 batches.

    7. Finish and Adjust Seasoning

    Let the curry cook for another 10 minutes, stirring often to ensure everything is well combined. Finally, squeeze in the juice of half a lime and taste to adjust the salt if needed.


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