Pumpkin and Spinach Curry
Pumpkin and Spinach Curry is a nutritious and delicious dish that combines the flavors of Asian cuisine with seasonal ingredients. The natural sweetness of pumpkin harmonizes perfectly with the spicy flavor of red curry paste, while the creamy texture of coconut milk makes the dish truly special. This dish is not only healthy but also quick to prepare, making it an ideal choice for the end of a tiring day. Garnishing with fresh cilantro and lime juice perfectly enhances the flavor of the dish.
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Ingredients for this recipe
Servings: 4
500
g
Pumpkin
200
g
Fresh spinach
400
ml
Coconut milk
1
db
Onion
2
cloves
Garlic
1
tsp
Ginger (grated)
2
tbsp
Red curry paste
2
tbsp
Olive oil
1
tsp
Salt
0.5
tsp
Black pepper
1
packet
Fresh cilantro
1
db
Lime
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Preparation Steps
1
Wash and peel the pumpkin, then cut it into small cubes.
2
Finely chop the onion and garlic, and grate the ginger.
3
Heat the olive oil in a large skillet or pot over medium heat. Sauté the onion until translucent. Add the garlic and ginger, then stir in the red curry paste.
4
Add the pumpkin and cook for 5-7 minutes, stirring occasionally, until slightly softened and coated with the spices.
5
Pour in the coconut milk and bring to a simmer. Cook over medium heat for 15-20 minutes, or until the pumpkin is tender.
6
Add the spinach and cook for another 2-3 minutes, or until the leaves are wilted. Season with salt and pepper to taste.
7
Garnish with fresh cilantro and a squeeze of lime juice before serving. Serve the curry with steamed rice.
