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    You are in: Home / Indian / Spinach and Pumpkin Curry Recipe
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    Spinach and Pumpkin Curry

    Spinach and Pumpkin Curry. Photo by French Tart

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    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    12 mins

    25 mins

    bluemoon downunder's Note:

    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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    Units: US | Metric


    1. 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. 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. 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.

    Ratings & Reviews:

    • on November 15, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2009


      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!

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    • on December 17, 2008


      Super duper! I made this exactly as posted with the exception of dolloping the yoghurt on top with the mint leaves. I topped this curry with peanuts and home-made chutney instead! We loved the combination of the spinach and squash - a great taste and texture! This was hot and spicy, but that is JUST the way we like it! Made as a Thank You for MsSally and the Fairy Dust event in Holiday Tag, merci encore Bluemoon! FT:-)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spinach and Pumpkin Curry

    Serving Size: 1 (323 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 245.6
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 2.3 g
    Cholesterol 7.9 mg
    Sodium 335.3 mg
    Total Carbohydrate 37.4 g
    Dietary Fiber 7.4 g
    Sugars 14.2 g
    Protein 8.1 g

    The following items or measurements are not included:

    curry leaves

    light coconut milk

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