• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Yummy Bowl
  • Home
  • RECIPES
    • Seasonal Recipes
    • Popular Recipes
    • 30-Minute Meals
    • Appetizers
    • Dinner
      • Vegan Dinner
      • Chicken
      • Beef
      • Fish
    • Soups
    • Breakfast
    • One-Pot & Casseroles
    • Sides
      • Salads
      • Potato
    • Pasta
    • Desserts
    • Other Categories
      • Sandwiches & Wraps
      • Dairy Free
      • Vegetarian
      • Drinks
      • Sauces, Condiments, Dips
  • About
    • About TYB
    • Work With Me
    • Contact
    • Terms and Conditions
    • Disclaimer
    • Privacy Policy
  • START A BLOG
  • SHOP
    • PRINTABLES
    • LIGHTROOM PRESETS
menu icon
go to homepage
  • Recipes
  • Contact
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Contact
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    The Yummy Bowl » Recipes » Dinner

    Potato, Pumpkin And Spinach In Creamy Coconut Curry Sauce

    Sep 23, 2020 · Modified: Oct 31, 2022 by Julia | The Yummy Bowl · This post contains affiliate links · Leave a Comment

    173 shares
    • Facebook
    • Yummly
    Skip To Recipe

    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.

    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. #Potatospinachcurry #Potatospinachcoconutmilkcurry #Potatocurry #Potatoandspinachcurryvegan #potatospinachrecipe The Yummy Bowl

    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!
    [mailerlite_form form_id=0]

    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 
    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. #Potatospinachcurry #Potatospinachcoconutmilkcurry #Potatocurry #Potatoandspinachcurryvegan #potatospinachrecipe The Yummy Bowl

    My favorite equipment for this recipe

    Pestel and mortar set
    Stainless steel measuring spoons and cups

    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.
    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. #Potatospinachcurry #Potatospinachcoconutmilkcurry #Potatocurry #Potatoandspinachcurryvegan #potatospinachrecipe The Yummy Bowl

    Potato, Pumpkin And Spinach In Creamy Coconut Curry Sauce

    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.
    5 from 2 votes
    Print Pin
    Author: Julia | The Yummy Bowl
    Course: Main Course, Side Dish
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 portions
    Calories: 462kcal

    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.
    Prevent your screen from going dark

    PRIVATE NOTES

    Click here to add your own private notes.
    Nutrition Facts
    Potato, Pumpkin And Spinach In Creamy Coconut Curry Sauce
    Amount Per Serving
    Calories 462
    * Percent Daily Values are based on a 2000 calorie diet.

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

    Potato, pumpkin and spinach curry
    [mailerlite_form form_id=19]
    « Healthy Halloween Mummy Pizzas (Gluten Free)
    Sunflower and Flaxseed Bread (Gluten Free) »
    173 shares
    • Facebook
    • Yummly

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    the yummy bowl julia author

    I'm Julia and welcome to The Yummy Bowl. I share easy and healthy recipes for the whole family. Everything you see here is Gluten-free and mostly made with whole food ingredients. Hope you enjoy! Love, Julia

    More about me →

    Seasonal Favorites

    • sauteed asparagus and peas with parmesan cheese
      Sauteed Asparagus With Peas
    • heart shaped potatoes in a plate
      Easy Air Fryer Potatoes (Heart Shaped Slices)
    • flat lay shot of 4 cajun corn on the cob with feta cheese and parsley
      Cajun Corn On The Cob (Boiled, Baked, or On The Grill)
    • stack of Zucchini Corn Fritters
      Easy Zucchini And Corn Fritters

    Readers Favorites

    • a stack of breakfast cookies
      No Sugar Added Healthy Breakfast Cookies With Dried Fruit and Nuts
    • a stack of banana oatmeal cookies with chocolate chips
      Banana Oatmeal Cookies With Chocolate Chips
    • shredded slow cooker honey garlic chicken thighs
      Slow Cooker Honey Garlic Chicken Thighs
    • baked cabbage roll casserole with fresh dill
      Lazy Cabbage Roll Casserole With Ground Beef
    • Marinated Cucumber, Tomato and Onion Salad
      Marinated Cucumber, Tomato and Onion Salad
    • flat lay shot of plated asparagus with parmesan and tomatoes on a white plate with pink linen
      Cheesy Asparagus with Tomatoes

    Connect With Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 Julia | The Yummy Bowl. Created with the Feast Plugin.