Pumpkin & Quinoa Curry

Pumpkin & Quinoa Curry

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.

Pumpkin & Quinoa Curry

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!

Roasted Pumpkin

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!

On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!

Pumpkin & Quinoa Curry Pin

Pumpkin & Quinoa Curry

Gluten free, vegan, dairy free, egg free, refined sugar free
Course Dinner
Cuisine British
Keyword curry, dairy free, Dinner, halloween, healthy, pumpkin, vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 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

Method

  1. Start preparing the pumpkin by deseeding, peeling and chopping into small cubes
  2. Place a large pot on a medium heat adding the coconut oil, garlic and onion with a pinch of salt & pepper until sizzling
  3. Add all the spices along with the fresh ginger and tomato puree and mix well
  4. Now add the pumpkin pieces to fry for a 3-4 minutes, making sure to mix into the spices
  5. Add the coconut milk, tinned tomatoes, veg stock and rinsed quinoa and stir well
  6. Reduce to a simmer for 30-35 mins (stirring every 10 mins)
  7. Finally add the spinach and simply stir it through, it’s now ready to serve!

Tips

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 

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration. 

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