Pumpkin, Spinach & Coconut Curry

30 minutes

6 Serving


Pumpkin is not used very often in the UK so we thought we’d come up with a recipe that not only works but is super delicious too.
This was made with a pumpkin purchased the day after halloween for just 40 pence.

Pumpkin, Spinach & Coconut Curry


Place your diced pumpkin on a lined baking sheet.

Drizzle with olive oil and season with salt and pepper.

Roast at 200C until tender and golden brown (approx. 20 minutes).

Add a little oil to a hot pan.

Add your onion and garlic and fry for 2 minutes.

Add your curry powder, turmeric, ground coriander & cumin

Cook for 4 minutes to allow the spices to release their flavour.

( if using homemade roasted curry powder cook for 1 minute only)

Add your coconut milk, veg stock and spring onions.

Simmer for 10 minutes.

Add your roasted pumpkin and spinach.

Cook until your spinach has wilted.

Adjust the seasoning.

Serve with steamed or boiled rice.


1kg of diced pumpkin

1 large onion finely diced (for speed you can grate it)

2 cloves of garlic crushed

2 Tbsp mild curry powder

1tsp ground coriander

1tsp turmeric

1tsp cumin

1 thumb sized piece of ginger grated

1/2 bunch of spring onions shredded

2 cups of veg stock

1 tin coconut milk