Posted in Recipes

Spinach and Pumpkin Curry

Spinach and Pumpkin Curry

Dosha benefits: Pitta, Kapha & Vata


  • Red pumpkin, unpeeled, small cubes 200 gms
  • Spinach 15-20 leaves, shredded
  • Mustard seeds 1/2 tsp
  • Curry leaves 10-12
  • Ginger 1-inch piece
  • Onions, diced 2 medium size
  • Green chilies 3
  • Salt to taste
  • Oil 1 tbsp
  • Lemon rind 1/2 tsp
  • Turmeric powder 1/4 tsp
  • Cumin powder 1/2 tsp
  • Soy milk 1/2 cup
  • Pumpkin seeds, roasted 1 tbsp


  • Heat the oil in a non-stick pan. Add mustard seeds and curry leaves. 
  • When the mustard seeds splutter, add onions, pumpkin and mix well.
  • Sauté for two minutes.
  • Add the ginger, green chilies and salt and mix. 
  • Cover and cook for two minutes. 
  • Add the lemon rind, turmeric powder, cumin powder and mix.
  • Add the soy milk, cover and cook till the pumpkin is cooked and soft.
  • Add the spinach, roasted pumpkin seeds and mix. 
  • Cook for four to five minutes more. Serve hot.

Ayurveda Tip:

  • Spinach and Pumpkin curry is good for winter times when the body needs warm, cooked, slightly oily & well spiced foods.

Note: The information in this article is intended for your educational use only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health programs.