About the Recipe
There's something wonderfully comforting about a fragrant curry, isn't there? This beautiful pumpkin and spinach curry is one of those dishes that not only fills your kitchen with the most incredible aromas but genuinely nourishes you from the inside out.
Let's talk about what makes this recipe such a winner for your wellbeing. The star of the show – pumpkin – is absolutely packed with beta-carotene, which your clever body converts into vitamin A for healthy eyes and a strong immune system. Pumpkin is also rich in fibre, which supports digestive health and helps keep you feeling satisfied. Those gorgeous orange cubes are also loaded with antioxidants that help protect your cells from damage.
Now, those vibrant spices aren't just there to make things taste delicious (though they absolutely do!). Turmeric contains curcumin, a powerful anti-inflammatory compound that's been studied extensively for its potential health benefits. When you pair it with the black pepper naturally found in many curry dishes, your body can absorb it even better. Ginger has long been recognised for its digestive benefits and anti-inflammatory properties, whilst cumin and coriander add their own nutritional punch alongside that warming, earthy flavour.
The spinach sneaking in there? It's absolutely brilliant for you – packed with iron, calcium, and vitamins K and C, and because it's paired with the vitamin C from the tomatoes, your body can absorb that iron much more efficiently. See how beautifully it all works together?
The coconut cream gives this curry its luxurious, velvety texture whilst providing healthy fats that help your body absorb all those fat-soluble vitamins from the vegetables. Coconut contains medium-chain triglycerides (MCTs), which your body can use relatively quickly for energy.
This is the kind of meal that ticks so many boxes – it's plant-forward, anti-inflammatory, full of fibre, and genuinely satisfying. Whether you're having it on a chilly evening or meal-prepping for the week ahead, you're giving your body a proper boost of nutrients that support your energy, immunity, and overall vitality.
Best of all? It's absolutely delicious, which means you'll actually want to eat it – and that's what building healthy habits is all about!
Ingredients
2 cups diced roasted pumpkin cubes
1 tsp coconut oil, melted
1 large chopped onion
3 tbsp grated ginger
2 cloves garlic chopped or crushed
2 tbsp coconut oil
1 tbsp ground cumin
1 tbsp ground turmeric
1 tbsp ground coriander
3 tbsp honey or date puree
1 cup water
2 x 400g cans chopped tomatoes
200ml coconut cream
2 tsp salt
2 cups frozen spinach
Preparation
Cut your pumpkin in to 1cm cubes, drizzle with a little melted coconut oil and roast at 200 degrees Celsius for about 15-20 minutes until tender.
Sauté onion, garlic, and ginger in oil until clear and well cooked.
Add spices and salt and mix well.
Blend tomatoes with a stick blender and add with water to the pot and bring back to the boil.
Add coconut cream, honey and salt and stir.
Mix in all remaining ingredients carefully so as not to damage.
Heat through for about 20 minutes.
Serve on its own or with brown rice or rice noodles. Add optional chilli to garnish.