Pumpkin, Ginger & Spinach Curry
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
A hearty pumpkin curry with spinach and ginger, seasoned with fenugreek and asafoetida. This vibrant dish is both nutritious and flavorful, perfect for a comforting meal.
Ingredients
- 59.1 ml vegetable oil
- 2.46 ml fenugreek seeds
- 1.23 ml asafoetida/hing
- 1 small pumpkin peeled, deseeded and cut into chunks
- 4.93 ml ground turmeric
- 1.23 ml chilli powder
- 4.93 ml salt
- 4.93 ml sugar
- 100 ml water
- 150 g baby spinach
- 5 fresh ginger peeled and grated
- 9.86 ml garam masala
- 0.5 lemon juiced
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 48.7 mg
- Iron: 2.08 mg
- Magnesium: 36.8 mg
- Phosphorus: 29 mg
- Potassium: 287 mg
- Zinc: 0.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml vegetable oil
- 2.46 ml fenugreek seeds
- 1.23 ml asafoetida/hing
- 4.93 ml ground turmeric
- 1.23 ml chilli powder
- 4.93 ml salt
- 4.93 ml sugar
- 100 ml water
- 150 g baby spinach
- 9.86 ml garam masala
Prepare
- 1 small pumpkin, peeled, deseeded and cut into chunks
- 5 fresh ginger, peeled and grated
- Juice 0.5 lemon
Let's Cook
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Step 1.
Heat 4 tbsp vegetable oil in a large wide-based pan with a lid over medium heat. When hot, add ½ tsp fenugreek seeds and cook until they turn dark brown, about 30–60 seconds, being careful not to burn them as they will taste bitter.
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Step 2.
Add ¼ tsp asafoetida/hing to the pan, then add the chopped pumpkin (about 800g peeled weight), 1 tsp ground turmeric, ¼ tsp chilli powder, 1 tsp salt, and 1 tsp sugar. Stir until well combined.
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Step 3.
Add 100ml water (about ½ cup) and bring almost to a boil, then reduce heat to a simmer and cover the pan. Let simmer for 20–25 minutes, or until the pumpkin is almost cooked through (tender but still holding shape).
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Step 4.
While the pumpkin simmers, peel and grate a 5cm/2in piece of fresh ginger. Measure out 2 tsp garam masala and have 150g baby spinach ready.
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Step 5.
After the pumpkin has simmered, add the baby spinach, grated ginger, and 2 tsp garam masala to the pan. Stir and cook for a final 5 minutes, uncovered, until the spinach is wilted and the pumpkin is fully cooked through (easily pierced with a fork).
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Step 6.
Finish by squeezing the juice of ½ lemon over the curry and stir. Taste for seasoning, adding more salt or lemon if needed. If the curry seems too dry, add a splash more water to reach your desired consistency. Serve hot.