Can I use canned pumpkin for this pumpkin and spinach curry with garlic naan?

Yes, you can use canned pumpkin puree if you are in a rush. However, the texture will be much smoother and less chunky. If using puree, reduce the simmering time and add a bit more spinach or some chickpeas to maintain some texture in the dish.

How do I store leftovers of the pumpkin and spinach curry with garlic naan?

The curry can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually develop further overnight! The naan is best enjoyed fresh, but can be reheated in a damp paper towel in the microwave or briefly in a hot pan.

Is this pumpkin and spinach curry with garlic naan spicy?

As written, this recipe is mild to medium. The garam masala provides warmth rather than intense heat. If you prefer a spicier curry, you can add red chili flakes or fresh green chilies during the sautu00e9ing process.

pumpkin and spinach curry with garlic naan: 5 Reasons Why It’s the Best Meal

Description

A comforting and vibrant vegetarian curry made with tender pumpkin and fresh spinach, served with warm, buttery garlic naan.

Ingredients

Scale

2 lbs Pumpkin or Butternut Squash, peeled and cubed
4 cups Fresh Baby Spinach
1 can (14oz) Full-fat Coconut Milk
1 large Yellow Onion, finely diced
4 cloves Garlic, minced
1 tbsp Fresh Ginger, grated
1 tbsp Garam Masala
1 tsp Turmeric Powder
1 tsp Cumin Seeds
2 tbsp Coconut Oil or Olive Oil
Salt and Pepper to taste
4 pieces Garlic Naan (homemade or store-bought)
Fresh Cilantro for garnish

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Instructions

Step 1: Heat the oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Step 2: Add the diced onion and sauté for 8-10 minutes until translucent and slightly golden.
Step 3: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until the raw smell disappears.
Step 4: Add the cubed pumpkin, garam masala, turmeric, salt, and pepper. Stir well to coat the pumpkin in the aromatics and spices.
Step 5: Pour in the coconut milk. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the pumpkin is fork-tender.
Step 6: While the curry simmers, warm your garlic naan in a pan or oven until soft and slightly charred.
Step 7: Once the pumpkin is cooked, stir in the fresh baby spinach. Cook for 2 minutes until just wilted.
Step 8: Serve the pumpkin and spinach curry hot in bowls, garnished with fresh cilantro, and the garlic naan on the side for dipping.

Notes

If the curry is too thick, add a splash of vegetable broth or water until you reach your desired consistency.

Prep Time: PT20M
Cook Time: PT30M
Category: Vegetarian & Vegan
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 bowl with 1 naan
Calories: 420
Sugar: 9g
Sodium: 650mg
Fat: 18g
Saturated Fat: 14g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 7g
Protein: 10g
Cholesterol: 0mg