By Fresh n’ Lean

This creamy, comforting and satisfying dish is ready in 30 minutes. Try serving it with wild or red rice, crunchy pumpkin seeds, fresh coriander and a squeeze of lime juice.

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30-Minute Kabocha Pumpkin Curry With Spinach
Kabocha Pumpkin Curry (Photo courtesy of Fresh n' Lean)
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Prep Time 30 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Servings
servings
Ingredients
Kabocha Pumpkin Curry (Photo courtesy of Fresh n' Lean)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat olive oil in a large, deep pan. Add onions, garlic and ginger, cook for about 3 minutes or until onion becomes translucent. Stir frequently.
  2. Add yellow curry paste and coconut milk. Stir until well combined and bring to a simmer.
  3. Add kabocha pumpkin, cover the pan with a lid and let simmer over low/medium heat for 20 minutes.
  4. Remove from heat and stir in spinach leaves.
  5. Serve hot with wild or red rice, topped with pumpkin seeds, chopped coriander and a drizzle of lime juice.
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