Best 2 Spinach And Pumpkin Curry Recipes
**Spinach and Pumpkin Curry: A Delightful Fusion of Flavors**
Spinach and pumpkin curry is a delectable vegetarian dish that combines the goodness of spinach and pumpkin in a creamy and flavorful curry sauce. This vibrant dish is not only visually appealing but also packed with nutrients, making it a wholesome meal option. The combination of spinach and pumpkin provides a delightful balance of flavors, with the sweetness of pumpkin complementing the earthy notes of spinach. This curry can be easily prepared using simple ingredients and is a perfect choice for a quick and satisfying weeknight meal. Additionally, the article offers variations of this classic recipe, including a vegan version and a spicy variation for those who prefer a bit of heat. With its vibrant colors, delicious taste, and versatility, spinach and pumpkin curry is sure to become a favorite in your recipe collection.
PUMPKIN, BUTTER BEAN, AND SPINACH CURRY
Mild, creamy vegetarian curry that the whole family will love! And so EASY to make!
Provided by royalewcheese
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan over medium heat, and stir in the onion. Cook and stir until the onion is soft and beginning to brown, about 8 minutes. Stir in the curry paste, cook for 2 minutes longer, then add the coconut milk water, and pumpkin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the pumpkin is nearly tender, about 10 minutes.
- Stir in the butter beans, and continue simmering until the pumpkin is tender, about 5 minutes. Season to taste with salt and pepper, then stir in the spinach and cilantro. Simmer a few more minutes to reheat, and serve.
Nutrition Facts : Calories 445 calories, Carbohydrate 33.4 g, Fat 35.1 g, Fiber 8.5 g, Protein 11 g, SaturatedFat 20.8 g, Sodium 656.8 mg, Sugar 5.2 g
SPINACH AND PUMPKIN CURRY
A vegetable curry which is far too spicy for me but which I believe many would enjoy. It's certainly full of nutrition. I found this recipe in a March 2005 issue of the magazine 'Fresh'. I've posted it here exactly as I found it. Although I have cooked such dishes, as a non-eater, I have no feel for them so am ill-equipped to modify them in any way, but I do hope that anyone trying this recipe will make it their own by adjusting it to meet their own taste preferences. And for a spot of culinary trivia: among the spices in this recipe is turmeric which - according to the notes accompanying the recipe - "has been called 'poor man's saffron' as it imparts a yellow colour at a fraction of the cost"!
Provided by bluemoon downunder
Categories Curries
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a pan over a medium heat; add the mustard seeds and cook until they start to pop; add the chillies, curry leaves, turmeric and (optional) fenugreek seeds, if using; cook, stirring, for 2 minutes.
- Add the onion and cook for 3 minutes or until it has softened; stir in the tomatoes, coconut milk and pumpkin; bring to a simmer and cook over a medium heat for 15 minutes or until the pumpkin is tender.
- Chop any large spinach leaves; add the lime juice and spinach to the curry and stir until the spinach leaves have just begun to wilt; serve on a bed of rice, topped with a dollop of yoghurt and mint leaves.
Tips:
- Choose fresh and high-quality ingredients: Using fresh spinach, pumpkin, and other vegetables will ensure the best flavor and texture in your curry.
- Don't overcrowd the pan: When cooking the spinach and pumpkin, make sure not to overcrowd the pan. This will help them cook evenly and prevent them from becoming soggy.
- Use a good quality curry powder: The curry powder is the key ingredient in this dish, so make sure to use a good quality one. Look for a curry powder that is fresh and has a strong aroma.
- Adjust the spice level to your liking: If you don't like spicy food, you can reduce the amount of chili powder or cayenne pepper in the recipe. You can also add more coconut milk to make the curry milder.
- Serve with your favorite sides: This spinach and pumpkin curry can be served with a variety of sides, such as rice, naan bread, or yogurt.
Conclusion:
This spinach and pumpkin curry is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy curry recipe, give this one a try!
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