Name: Pumpkin (Sweet potato) & Spinach Curry
Yield: 4 servings

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Recipes

Pumpkin (Sweet potato) & Spinach Curry

Flavorful pumpkin or sweet potato and spinach curry with coconut milk, tomatoes, and warm spices. Nourishing, dairy-free, and easy to make.

Prep:

10 minutes

Cook:

25-30 minutes

4 servings

Easy

Save

2 bowls of sweet potato and spinach curry garnished with a large spinach leaf and a lemon wedge.

Ingredients

4 cups sweet potato or pumpkin (for SCD use pumpkin)

1 can tomatoes

1 can coconut milk, no additives

3-4 handfuls baby spinach

2 inches ginger

4 garlic cloves

1 tsp turmeric

1 tsp cumin

1 tsp coriander

Chili flakes, optional

Salt to taste

Fresh coriander, cilantro or parsley and lemon

680 grams sweet potato or pumpkin (for SCD use pumpkin)

1 can tomatoes

1 can coconut milk, no additives

3-4 handfuls baby spinach

5 cm ginger

4 garlic cloves

1 tsp (5 ml) turmeric

1 tsp (5 ml) cumin

1 tsp (5 ml) coriander

Chili flakes, optional

Salt to taste

Fresh coriander, cilantro or parsley and lemon

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Instructions

Peel and cut the pumpkin or sweet potatoes into cubes.
Grate the ginger and mince the garlic cloves.
Add water or some olive oil to a saucepan at low/medium heat.
Add the spices and stir for 1 to 2 minutes.
Add ginger, garlic and chili flakes (if using). Stir until well mixed and there is a strong fragrance.
Add all of the other ingredients except for the spinach.
Cook for 20 minutes until the pumpkin or potato is soft.
Add the spinach and cook for another 5 minutes.
Add more water for more liquid if needed.
Add the fresh coriander, cilantro or parsley. Stir and turn off the heat.
Taste and add salt if desired.
Serve with lemon.