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.
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INGREDIENTS
6-7potato, medium, diced
1cuppumpkin, diced
4ozspinach, fresh or frozen
1can coconut milk
Pinchof salt
3teaspooncurry powder
½teaspoonchili flakes
½teaspooncajun spice
1 ½teaspooncumin seeds
3tablespoonCoconut 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.