This Potato, pumpkin and spinach coconut curry is one of my favorite ways to eat potatoes. It’s creamy, fresh with the perfect blend of spices and the pumpkin in coconut sauce tastes absolutely incredible. Give it a try and enjoy it with flatbread or even rice on the side.
Sometimes I just want to have a simple meal, like roasted potatoes with some sauce and a salad on the side. This time I simply improvised and added my few favorite ingredients like spinach, coconut milk and few tasty spices. And it turned out so good that I decided to make a recipe out of it. Oh, you gonna love this!
So it's not a curry dish but I'm using the curry spice along with other flavorful spices here. Meet my ultimate comfort food potatoes, pumpkin and spinach in creamy coconut sauce!
Why You’ll love this easy potato and spinach curry recipe:
- Simple to make and requires just a few ingredients that you most probably have on hand.
- Spinach - adds freshness to the whole dish and is packed with plenty of nutrients like vitamins A, C, and K, magnesium, iron and manganese.
- Pumpkin - the taste of pumpkin in coconut milk sauce is unbelievably good!
- Cumin seeds add a little punch to the dish and are one of the best spices to help with improving digestion.
- Chili flakes - I’ve added just a little amount but feel free to easily increase to 1 teaspoon or 1 ½ teaspoon for a more spicy meal.
- Curry powder - is a blend of spices (usually turmeric, chili powder, ground coriander, ground cumin, ground ginger, and pepper) that come together to give a warm and robust flavor to whatever dish it is used in.
- Cajun spice - just a little bit of this delicious paprika spice adds so much to the dish. It's a spicy blend featuring lots of paprika, cayenne, garlic powder, pepper and oregano.
- Coconut oil - Because of its high-fat concentration, coconut oil stands up to high heat fairly well, which means it's a good choice for sautéing and stir-frying, but for the best results, I recommend keeping it at a medium heat cooking with coconut oil.
- Fresh parsley to top up this creamy goodness!
- Vegan, gluten free and dairy free recipe!
Ingredients for this Potato, Pumpkin And Spinach recipe
- 6-7 potato, medium, diced
- 1 cup pumpkin, diced
- 4 oz spinach, fresh or frozen
- 1 can coconut milk
- Pinch of salt
- 3 teaspoon curry powder
- ½ teaspoon chili flakes
- ½ teaspoon cajun spice
- 1 ½ teaspoon cumin seeds
- 3 tablespoon Coconut oil
My favorite equipment for this recipe
How to make potato, pumpkin and spinach in creamy coconut curry sauce
STEP1: First, muddle the cumin seeds using a muddler (or wooden meat pounder/thick wooden spoon makes for a totally acceptable substitute) for a few minutes. Set aside.
STEP2: In a medium or large skillet heat up 1 tablespoon coconut oil and add diced potatoes, fry them for about 5-7 minutes on medium heat.
STEP 3: Add cajun spice, curry powder, cumin seeds. Also, you can add a bit more coconut oil at this point, if needed. Stir gently until potatoes covered in spices.
STEP 4: Then add diced pumpkin and cook for 5 minutes more. Follow with spinach (if you have frozen spinach, you can add it a bit earlier).
STEP 5: Stir in the coconut milk and then simmer for about 2-5 minutes.
Garnish with fresh parsley and serve hot with flatbread, rice or simply enjoy a larger portion for a delicious vegan meal.
Tips for this curry recipe
- Don't overcook the potatoes and make sure to add pumpkin as late as possible but before spinach. When the potatoes will be almost cooked, you can add pumpkin and head to the next recipe steps. The texture should be creamy, soft but the diced vegetables should hold their shape.
- After adding coconut milk, make sure to simmer for 5 or more minutes and then remove from heat and let it stay aside under the lid for a few minutes. It will help for the sauce to incorporate all the spices and flavors.
- Add more cajun or chili flakes to the end result if you feel the taste is too light.
Recipe
Potato, Pumpkin And Spinach In Creamy Coconut Curry Sauce
INGREDIENTS
- 6-7 potato (medium, diced)
- 1 cup pumpkin (diced)
- 4 oz spinach (fresh or frozen)
- 1 can coconut milk
- Pinch of salt
- 3 teaspoon curry powder
- ½ teaspoon chili flakes
- ½ teaspoon cajun spice
- 1 ½ teaspoon cumin seeds
- 3 tablespoon Coconut oil
INSTRUCTIONS
- First, muddle the Cumin seeds using a muddler (or wooden meat pounder/thick wooden spoon makes for a totally acceptable substitute) for a few minutes.
- In a medium or large skillet heat up 1 tablespoon coconut oil and add diced potatoes, fry them for about 5-7 minutes on medium heat.
- Add cajun spice, curry powder, cumin seeds. Also, you can add a bit more coconut oil at this point, if needed. Stir gently until potatoes covered in spices.
- Then add diced pumpkin and cook for 5 minutes more. Follow with spinach (if you have frozen spinach, you can add it a bit earlier).
- Stir in the coconut milk and then simmer for about 2-3 minutes. Garnish with fresh parsley and serve hot with flatbread, rice or simply enjoy a larger portion for a delicious vegan meal.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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