Potato, Pumpkin and Spinach in Creamy Coconut Curry Sauce

4-5 portions
25 min

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 is not a proper curry dish but I’m using ground curry spice along with other flavorful spices here. Meet my ultimate comfort food potatoes, pumpkin and spinach in creamy coconut sauce! 

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.

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 2-5 minutes.

Garnish with fresh parsley and serve hot with flatbread, rice or simply enjoy a larger portion for a delicious vegan meal.

Potato, Pumpkin and Spinach in Creamy Coconut Curry Sauce

Recipe details

  • 4-5  portions
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Ingredients


  • 6-7 potato medium, diced
  • 1 cup pumpkin diced
  • 4 oz spinach fresh or frozen
  • 1 can coconut milk
  • Pinch of salt
  • 3 tsp curry powder
  • ½ tsp chili flakes
  • ½ tsp cajun spice
  • 1 ½ tsp cumin seeds
  • 3 tbsp 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. 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.

Tips

  • 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.

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