Delicious pumpkin & quinoa curry that is the perfect halloween/winter dish for the cold evenings ahead!
It is gluten free, vegan, plant-based, extremely simple to make and packed full of colour and flavour.
If you feel like getting fancy with this recipe then roast a pumpkin by slicing in half and place your curry inside of it for halloween!
If you try this Pumpkin & Quinoa Curry let me know!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
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Pumpkin & Quinoa Curry
- 1 heaped tbsp coconut oil or olive oil
- 1 red onion diced
- 2 garlic cloves crushed
- Thumb size piece of ginger diced
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 2 tsp turmeric
- 1/2 tsp cayenne
- 1/2 tsp cinnamon
- Pinch chilli flakes
- 2 heaped tbsp tomato puree
- 660 g pumpkin sliced into small cubes (peeled and deseeded weight)
- 1 can coconut milk
- 1 can tinned tomatoes
- 500 ml veg stock good quality
- 200 g quinoa rinsed in cold water (roughly 3/4 cup)
- 2 large handfuls of fresh spinach
Start preparing the pumpkin by deseeding, peeling and chopping into small cubes
Place a large pot on a medium heat adding the coconut oil, garlic and onion with a pinch of salt & pepper until sizzling
Add all the spices along with the fresh ginger and tomato puree and mix well
Now add the pumpkin pieces to fry for a 3-4 minutes, making sure to mix into the spices
Add the coconut milk, tinned tomatoes, veg stock and rinsed quinoa and stir well
Reduce to a simmer for 30-35 mins (stirring every 10 mins)
Finally add the spinach and simply stir it through, it’s now ready to serve!
Tip: Don’t like or have pumpkins? No worries, you can always use butternut squash or sweet potato in this curry instead!
Tip: If you love spicy curries then just double the quantities of the spices!
Fancy another comforting curry then try my Butternut Squash & Coconut Dhal