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Pumpkin and spinach coconut curry: A must-try delight!

Pumpkin and spinach coconut curry
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A delicious and creamy pumpkin and spinach coconut curry that is both nutritious and satisfying.

Ingredients

Scale
  • 1 medium pumpkin, peeled and diced
  • 2 cups fresh spinach, washed and chopped
  • 1 can (400ml) coconut milk
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion, garlic, and ginger; sauté until the onion is translucent.
  3. Stir in the curry powder and cook for another minute.
  4. Add the diced pumpkin and stir well to coat with the spices.
  5. Pour in the coconut milk and bring to a simmer.
  6. Cover and cook for about 15-20 minutes, or until the pumpkin is tender.
  7. Add the chopped spinach and cook for an additional 5 minutes.
  8. Season with salt to taste and garnish with fresh cilantro before serving.

Notes

  • Serve with rice or naan for a complete meal.
  • Adjust the spice level by adding chili powder if desired.
  • This dish can be made ahead of time and reheated.

Nutrition

Find it online: https://bibodorecipes.com/pumpkin-spinach-coconut-curry-recipe/