Ingredients
- pumpkin, peeled, seeded, and cut into bite-sized cubes: 1 piece
- spinach leaves: 2 cups (fresh)
- onion: 1 piece (sliced)
- garlic: 2 clove (minced)
- ginger: 1 inch (grated)
- cumin seeds: 1 tsp
- ground coriander: 1 tsp
- turmeric powder: 0.5 tsp
- red chili powder (adjust according to preference): 0.5 tsp
- salt: (to taste)
- oil: 2 Tbsp
- cilantro leaves: (for garnish, fresh)
Metric Conversion
Stages of cooking
-
Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds.
-
Add sliced onions and cook until they turn translucent.
-
Add minced garlic and grated ginger. Sauté for a minute until fragrant.
-
Add pumpkin cubes, turmeric powder, ground coriander, red chili powder, and salt. Mix well to coat the pumpkin evenly with spices.
-
Reduce the heat to low, cover the pan, and let the pumpkin cook for about 15-20 minutes or until tender, stirring occasionally.
-
Once the pumpkin is cooked, add fresh spinach leaves to the pan. Mix well until the spinach wilts and combines with the pumpkin.
-
Cook for an additional 2-3 minutes until the spinach is cooked through.
-
Remove from heat and garnish with fresh cilantro leaves.
-
Serve hot with rice or bread.
-
This Pumpkin Spinach Onion Curry is a delightful and nutritious main course option for vegetarians and vegans. The combination of pumpkin, spinach, and onions creates a harmonious blend of flavors that is both satisfying and healthy. It can be enjoyed as a standalone dish or paired with rice or bread.
