Pumpkin and Spinach Curry
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Did you know?
Pumpkin became a popular British ingredient after World War II, when it was introduced as a nutritious, affordable winter vegetable.
Method
Heat the vegetable oil in a large pot over medium heat and sauté the diced onion until translucent, about 5 minutes.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the curry spice mix and cook for 30 seconds to release the aromatics.
Add the cubed pumpkin and tomato purée, coating the pieces with the spice mixture.
Pour in the coconut milk, bring to a gentle simmer, cover, and cook for 15‑20 minutes until the pumpkin is tender.
Fold in the fresh spinach and cook for 2‑3 minutes until wilted.
Season with salt and, if using, swirl in Greek yogurt (or coconut yogurt) for added creaminess.
Serve hot, ideally with steamed rice or crusty bread.
Nutrition per serving
Approximate values, not medical advice.
