# Components:
→ Vegetables
01 - 1 small pumpkin (about 28 oz), peeled, seeded, and diced
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 medium red bell pepper, sliced
06 - 2 cups spinach leaves (fresh or frozen)
→ Spices & Seasonings
07 - 2 tablespoons curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon chili flakes (optional)
12 - Salt and black pepper, to taste
→ Liquids
13 - 1 can (13.5 fl oz) coconut milk, full fat
14 - 1 cup vegetable broth
15 - 1 tablespoon coconut oil
→ Garnish
16 - Fresh cilantro, chopped
17 - Lime wedges
# Directions:
01 - Warm coconut oil in a large pot over medium heat. Saute the chopped onion for 3–4 minutes until softened and translucent.
02 - Add minced garlic and grated ginger. Continue cooking for 1 minute until the mixture is fragrant.
03 - Stir in curry powder, ground cumin, ground coriander, ground cinnamon, and chili flakes. Toast the spices for 1 minute, stirring consistently to prevent burning.
04 - Add diced pumpkin and sliced red bell pepper. Toss to coat evenly with the toasted spice mixture.
05 - Pour in coconut milk and vegetable broth. Increase heat to bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 20–25 minutes, until pumpkin is fork-tender.
06 - Add spinach leaves and simmer 3 minutes until wilted. Adjust seasoning with salt and black pepper to taste.
07 - Ladle hot curry into bowls. Top with chopped cilantro and serve lime wedges on the side. For a complete meal, accompany with rice or naan if preferred.
