It’s that time of year when pumpkins are everywhere, and no one is quite sure what to do with them. This warming and creamy curry is really simple to make (either on the hob, or in a slow cooker) and is great comfort food, that won’t take your training off track! Keeping the skin on the pumpkin retains all that important fibre, it becomes soft and sweet when cooked slowly as in this recipe. I’ve based this recipe around a slow cooker, as it’s such an easy way to prep meals, it’s also leaner as there’s less need for oils. I have also included a hob option too, for those without slow cookers! Recipe suitable for vegan, gluten free & dairy free diets.
Prep time: 15 mins
Cook time: 45 – 50 mins hob, or slow cooker 6-8 hours
- 1 medium, or ½ a large pumpkin
- 1 red onion
- 2 cloves of garlic
- 1 thumb sized piece of ginger
- 1 tin of tomatoes
- 1 tbsp tomato puree
- 1 can of coconut milk
- 500ml veg stock
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp turmeric
- 200g quinoa
- Few handfuls of spinach
- Fresh coriander & chilli to serve
- Salt and pepper
In a slow cooker: De seed and chop the pumpkin, leaving the skin on. Dice the onion, chop the garlic and ginger. Add all the ingredients, apart from the spinach, chilli and fresh coriander. Leave on the slow setting for 8 hours, or fast for 6.
Stir through the spinach before serving and season to taste. Top with the fresh coriander and chilli
On the hob: Dice the onion, chop the ginger and garlic and heat in a large pan over a gentle flame, in 1 tbsp of coconut/olive oil. Add the cumin seeds, ground coriander, turmeric and black pepper.
De seed and chop the pumpkin in to small chunks, leaving the skin on. When the onion is softening add the chunks of pumpkin to the pan.
Add the tinned tomatoes, puree, coconut milk, veg stock and quinoa and bring to a boil.
Turn down to a simmer and leave for around 30-35 minutes until the pumpkin is tender. Stirring occasionally. You may need to add more water if the sauce starts to thicken too much.
When the pumpkin is cooked through, stir through the spinach, season to taste and serve topped with the fresh coriander and chilli.