Kumara, Pumpkin and Spinach Curry Recipe

Name: Kumara, Pumpkin and Spinach Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium kumara (sweet potatoes); 400 g pumpkin, peeled and sliced; 2 onions; 4 garlic cloves; 1 tablespoon olive oil; 3 tablespoons gingerroot, peeled and finely chopped; 2 dried chilies, finely sliced; 1 tablespoon cumin seed, toasted; 1 teaspoon ground turmeric; 1 teaspoon salt; ½ teaspoon black pepper; 250 g frozen spinach, thawed; 125 ml plain yogurt

Servings: persons

2 medium kumara (sweet potatoes)
400 g pumpkin, peeled and sliced
2 onions
4 garlic cloves
1 tablespoon olive oil
3 tablespoons gingerroot, peeled and finely chopped
2 dried chilies, finely sliced
1 tablespoon cumin seed, toasted
1 teaspoon ground turmeric
1 teaspoon salt
½ teaspoon black pepper
250 g frozen spinach, thawed
125 ml plain yogurt

1
Peel the kumara and cut into 1 1/2 inch cubes.
2
Cut the pumpkin into 1 1/2 inch cubes.
3
Peel and chop the onion and the the garlic.
4
Heat oil over moderate heat in a deep frying pan or wide saucepan.
5
Add the onions, ginger, garlic, chillies, cumin seeds, turmeric, salt and pepper.
6
Gently fry, without browning, until the onion is soft.
7
Add the kumara and pumpkin and add enough water to just cover.
8
Mix well.
9
Bring to the boil and simmer until the vegetables are tender, the water partially evaporated and the mixture thick.
10
Stir in the spinach and heat.
11
Remove from heat and gently stir in yogurt.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium kumara (sweet potatoes), 400 g pumpkin, peeled and sliced, 2 onions, 4 garlic cloves, and more.

Yes, Kumara, Pumpkin and Spinach Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kumara, Pumpkin and Spinach Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions