Spinach and Pumpkin Curry

Total Time
12 mins
25 mins

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"!

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  1. 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.
  2. 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.
  3. 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.
Most Helpful

4 5

Made as directed. This wasn't too hot for us, but I don't know why I thought it could have been a little more flavorful. We did enjoy, though!

5 5

I LOVED it! It is an absolute keeper. The first I made it I didn't have any spinach so I just left it out and it was still wonderful. Even my sister who normally is not so much into "foreign" food liked it. Thank you so much for posting.

5 5

I loved this one! So rich tasting and flavourful. We had peanuts on top of ours too and next time,I'll add some coriander. Very yummy!