Now that autumn is in full swing, I have a delicious recipe for you, namely a curry with pumpkin and spinach. Real comfort food that you warm up with and with a lot of vegetables.
Autumn is really my favorite season when it comes to food. But that doesn’t apply to the weather, just give me spring or summer. But I love delicious warm and full flavors and smells. Cinnamon, apple and pumpkin in particular are favorite ingredients. And mushrooms not to be forgotten.
A curry dish also fits perfectly into this autumnal picture because it also often uses warm and aromatic herbs such as garam masala, a slightly sweet spice mixture from India. One of the most famous curries is the tikka masala, which consists of spicy chicken in a creamy tomato sauce. But I thought it would be nice to make a new and vegetarian and also vegan version with pumpkin and spinach. And it worked out super well! If you do miss the meat, you can also replace part of the pumpkin with pieces of chicken.
Curry recipes often consist of long ingredient lists with many different herbs. I’ve kept it limited with ingredients that are readily available. This way you can easily make this curry yourself without using packets or bags. The base of the sauce starts with Heinz Tomato Puree, which is double concentrated and gives extra flavor to the dish. This tomato sauce is velvety and therefore an ideal base for curries or other dishes. Finally, some coconut milk goes through it to make the sauce extra creamy. I always have all three ingredients in stock because you can go in all directions with them. And instead of fresh spinach and pumpkin, you can also use these vegetables from the freezer. Then you don’t have to leave the house at all 😉
To finish the tikka masala I served rice, naan bread and cashew nuts. You can also serve a fresh salad or make Indian raita from yogurt and cucumber. As a garnish of the dish I opted for coriander, nice and fresh! But not everyone loves coriander so you can also replace it with flat parsley or a finely chopped spring onion.
Recipe tikka masala curry with pumpkin
MAIN COURSE – 30 MINUTES + 15 MIN OVEN TIME – 2 TO 3 PEOPLE
1 onion 1 tin Heinz Tomato Puree
1 pack Heinz Tomato Frito a 350g
400g pumpkin, diced
1 tbsp garam masala
1 tsp turmeric
300g fresh spinach
150ml coconut milk
Oil to bake
teaspoon paprika 1/2 teaspoon cinnamon
garlic clove, squeezed Pinch of chilli
1 tablespoon oil
For added: Naan
Handful of cashew
nuts 175g rice Fresh coriander
Preheat the oven to 200 degrees. Put the pumpkin cubes in a bowl and add the herbs for the spice mixture and oil. Spoon together and divide the spiced pumpkin cubes over a baking sheet with baking paper. Roast them in the oven for 15 to 20 minutes.
Cook the rice according to the packaging. Finely chop the ginger and onion and sauté it in a pan with a little oil. Add the garam masala and turmeric and fry for a while so that the smells and flavors come out well. Add the Heinz Tomato Puree and bake for 2 minutes, then add the pack of Heinz Tomato Frito. Pour in the coconut milk and mix the sauce well and bring gently to the boil.
Then add the spinach little by little and let it dwindle in the sauce. When all the spinach has shrunk, carefully spoon the roasted pumpkin cubes into the sauce (if necessary, save a few for the garnish). Serve the rice with the tikka masala curry and garnish with some roughly chopped cashews and coriander and possibly some pumpkin cubes. Serve the naan bread loose.