30-Minute Kabocha Pumpkin Curry With Spinach
Ingredients
- 2 Tablespoons olive oil
- 1 large large yellow onion diced
- 3 cloves garlic minced or crushed
- 1 2-centimeter piece fresh ginger minced
- 2 Tablespoons yellow curry paste
- 200 ml full-fat coconut milk
- 600 g kabocha pumpkin skin on, seeds removed, cut into cubes (about 1/2 a pumpkin)
- 100 g spinach leaves
For Serving
- Wild or red rice
- Roasted pumpkin seeds
- Chopped fresh coriander
- Lime wedges
Instructions
- Heat olive oil in a large, deep pan. Add onions, garlic and ginger, cook for about 3 minutes or until onion becomes translucent. Stir frequently.
- Add yellow curry paste and coconut milk. Stir until well combined and bring to a simmer.
- Add kabocha pumpkin, cover the pan with a lid and let simmer over low/medium heat for 20 minutes.
- Remove from heat and stir in spinach leaves.
- Serve hot with wild or red rice, topped with pumpkin seeds, chopped coriander and a drizzle of lime juice.