Spinach And Pumpkin Curry Recipes

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PUMPKIN AND SPINACH CURRY



Pumpkin and Spinach Curry image

For some reason I always wait till I'm specially remembering to increase my veggie intake to do this, but it is one of my all time favourite dishes and isn't nearly as complicated as it sounds.

Provided by Trinity_1966

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 medium onions, chopped
2 teaspoons garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon chili, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric (I had run out, so used a bit of curry powder to give some colour instead)
1 kg pumpkin, peeled and cut into small pieces
1 1/2 cups water, with a masel stock cube
150 g baby spinach leaves, coarsely chopped
1/3 cup fresh coriander

Steps:

  • Coat the pan with cooking spray, heat and add the onion. Cook, stirring until softened. Stir in the garlic, ginger, chili, coriander, cumin and turmeric. Stir for 30 seconds.
  • Add the pumpkin, water and stock cube. Simmer, covered about 15 minutes or until pumpkin is tender. Stir in the spinach and fresh coriander. Cook, stirring, until spinach is just wilted.

Nutrition Facts : Calories 105.7, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.1, Sodium 41.2, Carbohydrate 24.7, Fiber 3.3, Sugar 6, Protein 4.5

PUMPKIN, BUTTER BEAN, AND SPINACH CURRY



Pumpkin, Butter Bean, and Spinach Curry image

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

¼ cup vegetable oil
1 large onion, sliced
3 tablespoons curry paste
1 (14 ounce) can coconut milk
⅔ cup water
1 pound pumpkin, cut into 1 inch squares
1 (15 ounce) can small butter beans (lima beans)
salt and pepper to taste
1 (9 ounce) package frozen spinach, thawed and drained
3 tablespoons chopped fresh cilantro

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

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