Pumpkin Spinach Curry


2 Portions
Recipe adapted from: Marissa Moore


2 TB olive oil or sesame oil
1 small sweet onion, diced
2 large cloves garlic, minced
2 TB red curry paste
2 cups vegetable broth
1 can full fat coconut milk
1 cup pureed pumpkin
2 TB tomato paste, or 1 small tomato, chopped
1 cup red lentils (dry)
Salt and pepper to taste
2 cups baby spinach
¼ - ½ cup toasted salted cashews (optional)
Fresh cilantro (optional)




Heat oil in a deep skillet or large pot over a medium high heat. Add onion and cook 2 minutes, until it starts to turn golden. Stir in garlic and curry paste and cook for 1 minute. 
Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. Stir occasionally. Taste and add salt and pepper to taste.

During the last 3-5 minutes of cooking, add 2 cups of baby spinach – allowing it to wilt into the curry.

Serve over rice, quinoa, cauliflower or your favourite base.

Add chopped roasted cashews and cilantro to the top for colour, flavour, and crunch.

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