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Pumpkin spinach curry with coconut milk

Pumpkin spinach curry with coconut milk

Preparation time:
60 min
Difficulty level:

Nutritional values:

23 g
21 g
45 g


ButterButter ¼ Teaspoon
Olive oilOlive oil ½ Teaspoon
Cauliflower (fresh)Cauliflower (fresh) 200 g
Butternut squash (fresh)Butternut squash (fresh) 125 g
Onion (fresh)Onion (fresh)¼ (25 g)
Garlic (fresh)Garlic (fresh)⅞ (2,5 g)
Ginger (fresh)Ginger (fresh) 1 ¼ g
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Turmeric powder, turmericTurmeric powder, turmeric 1 Pinch(s)
Chili powderChili powder 1 Pinch(s)
NutmegNutmeg 1 Pinch(s)
Feta, sheep cheese, shepherd cheese (approx. 30% fat)Feta, sheep cheese, shepherd cheese (approx. 30% fat) 50 g
Pumpkin seeds (dried)Pumpkin seeds (dried) ¼ Teaspoon
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 50 ml
Pomegranate (fresh)Pomegranate (fresh) 10 g
Lemon (fresh)Lemon (fresh)¼ (20 g)
Vegetable brothVegetable broth 37 ½ ml
Coconut oil, coconut oilCoconut oil, coconut oil ¼ Teaspoon
Almond kernelsAlmond kernels ¾ Teaspoon
Chili flakesChili flakes 1 Pinch(s)
Spinach, leaf spinach (fresh)Spinach, leaf spinach (fresh) 31 ¼ g
Garam MasalaGaram Masala ½ Tablespoon


Step 1:
Clean, peel and dice the pumpkin. Rinse the lemon hot, cut in half and squeeze out one half. Peel the garlic. Spread the squash cubes with a lemon half, the garlic, olive oil, chili flakes and salt on a baking sheet. Mix well and bake in preheated oven at 180 degrees (convection oven 160 degrees) for 30 minutes.
Step 2:
Keep a few cubes of pumpkin warm in the oven. Puree the remaining pumpkin with vegetable broth, almonds, turmeric, chili, salt and lemon juice.
Step 3:
Wash the cauliflower, rub it dry and grate it with the help of a grater. Peel the onion and ginger and chop with the remaining garlic. Put everything together with coconut oil, milk and pumpkin puree in a pot and cook over medium heat for about 15 minutes until creamy, stirring regularly.
Step 4:
In the meantime, clean, wash and drain the spinach. Heat some butter in a pan, steam the spinach in it for a few minutes and season with salt, pepper and a pinch of nutmeg. Coarsely crumble the feta. Remove the seeds from the pomegranate. Roast the pumpkin seeds in a pan without fat for 3-4 minutes.
Step 5:
Arrange the curry with spinach, pumpkin cubes, feta, pomegranate and pumpkin seeds.

Macronutrient distribution:

The recipe Pumpkin spinach curry with coconut milk is composed of the following macronutrients.

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Kitchen utensils needed:

Baking tray
Baking tray
Coated pan
Coated pan
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