Kumara, Pumpkin and Spinach Curry

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Total Time
20 mins
20 mins

I got this recipe from the place I used to work which had it as part of their autumn menu.

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  1. Peel the kumara and cut into 1 1/2 inch cubes. Cut the pumpkin into 1 1/2 inch cubes.
  2. Peel and chop the onion and the the garlic.
  3. Heat oil over moderate heat in a deep frying pan or wide saucepan. Add the onions, ginger, garlic, chillies, cumin seeds, turmeric, salt and pepper. Gently fry, without browning, until the onion is soft.
  4. Add the kumara and pumpkin and add enough water to just cover. Mix well. Bring to the boil and simmer until the vegetables are tender, the water partially evaporated and the mixture thick.
  5. Stir in the spinach and heat.
  6. Remove from heat and gently stir in yogurt.