How to make Spinach And Pumpkin Curry - Healthy spinach and pumpkin curry with goodness of soy milk.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Spinach leaves, Red pumpkin

Cuisine : Indian

Course : Main Course Vegetarian

Spinach And Pumpkin Curry Recipe Card

Spinach And Pumpkin Curry

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Spinach And Pumpkin Curry checkout Palak Methi Aur Corn Ki Sabzi, Poondu Keerai Massiyal, Palak Paneer Boondi, Sai Bhaji . You can also find more Main Course Vegetarian recipes like Mushroom curry, French Beans Sabzi, Spicy Bhindi Andhra Style, Stir Fried Vegetables.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Spinach And Pumpkin Curry Recipe

  • Spinach leaves shredded 15-20 leaves

  • Red pumpkin unpeeled and cut into small cubes 200 grams

  • Oil 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 10-12

  • Onions 2 medium

  • Green chillies chopped 3

  • Ginger sliced 1 inch piece

  • Salt to taste

  • Lemon rind grated 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Soya milk 1/2 cup

  • Vegetable stock 2 cups

  • Pumpkin seeds with skin roasted 1 tablespoon


Step 1

Heat the oil in a non stick pan.

Step 2

Add mustard seeds and curry leaves. When the seeds splutter, add onions, pumpkin and mix. Sauté for two minutes.

Step 3

Add the ginger, green chillies and salt and mix. Cover and cook for two minutes.

Step 4

Add the lemon rind, turmeric powder and cumin powder and mix. Add the soy milk and mix. Add the vegetable stock, cover and cook till the pumpkin is cooked and soft. Add the spinach and roasted pumpkin seeds and mix.

Step 5

Cook for four to five minutes more.