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.
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
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.
Calories: 462 kcal