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Creamy Coconut Curry Pumpkin Stew with Spinach
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Can opener

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons curry powder
  • 1 (15-ounce) can pumpkin puree
  • 1 (14-ounce) can full-fat coconut milk
  • 2 cups vegetable broth
  • 5 ounces fresh spinach
  • Salt and black pepper to taste
  • Fresh cilantro, for serving (optional)

Instructions
 

  • Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the curry powder and stir for 30 seconds to toast the spices.
  • Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir well to combine.
  • Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.
  • Add the spinach and stir until it wilts, about 2 minutes.
  • Season with salt and black pepper to taste. Serve hot with cilantro on top if using.

Notes

Stir the spinach in right at the end so it keeps its bright color. If the stew thickens too much in the fridge, add a splash of broth when reheating. Use full-fat coconut milk for the creamiest result. Leftovers store well in the fridge for three days.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Wooden spoon, Can opener