Nov 12, 2020

Recipe: Nourishing Pumpkin Coconut Curry

I love the autumn with all its colorfulness and warm yellow sunshine. It’s a time of transformation, of reflection and of letting go of the old. We get cozy, spend more time at home, take care of our health and prepare for the colder winter months.

Meeting this humid and darker time of the year we want to look for comfort food - nutritive and rich - to support our immune system and to feel strong and sturdy.

My very favorite seasonal vegetable that covers all these aspects is pumpkin! I love this delicious super food and everything you can make with it - it so sweet and warming and nourishing! It is also full of antioxidants and vitamins and a is great source of potassium and magnesium.

Today I am sharing my favorite way to prepare curry with it. This delicious dish is easy to digest, vegan, gluten-free, healthy, super nourishing and simple to make. It will warm you from the inside and leave you super satisfied.

It should take about 25-30 minutes from preparation to table and should be enough for 3 people or for another delicious round the next day.


1/2 pumpkin hokkaido
150g fresh spinach
1 onion
2 pieces of garlic
1cm fresh ginger or more to your taste
1 can coconut milk (400ml)
2 table spoons coconot oil I usually go by intuition on the oil but this is an orientation
2 table spoons yellow curry paste or powder if you use the powder, I recommend mixing it with some tomato paste and adding some of the following spices

Spices to your taste: cumin, tumeric, coriander, sweet pepper

Serve with: Rice or Quinoa

Nice for topping: fresh coriander, cashews or pumpkin seeds optionally roasted without oil

Additional inspiration for you: Add chickpeas for extra protein


  • Wash and chop all your veggies into small pieces. You can skin the pumpkin or leave the peel on if it is organic. Make sure to clean it well.
  • Heat the oil in a pan and add onion, garlic and ginger, until the onion is glazed.
  • Add in the pumpkin and fry for about 5 minutes before adding the curry paste (or powder & tomato paste). Fry for another 3-4 minutes.
  • Add the coconut milk and additional spices. Let it come to a short boil and then turn down the temperature to let it simmer for about 10 minutes.
  • In the meantime, prepare rice or quinoa as per description on the package.
  • Add in the spinach (and maybe chickpeas) and stir gently until the greens soften. Simmer for about another 5 minutes
  • You want a nice and creamy texture. You can always add a little more coconut oil to make it creamier and richer.
  • Serve with your rice or quinoa and top of with fresh herbs or roasted cashews or pumpkin seeds. I didn’t have any of these the day I took the photo and it was still delicious!


Eat and enjoy every single bite!

After eating sit tall like a queen or take a little walk enjoying that nourished and restored feeling after your meal.

If you try this recipe and you want to share it on social media you can tag me @yoflaminga or use #yoflaminga so I can see how you liked it :)