Can I use frozen spinach for this pumpkin and spinach curry with garlic naan?

Yes, you can use frozen spinach. Just make sure to thaw it and squeeze out any excess moisture before adding it to the curry to prevent it from becoming watery.

How do I make the garlic naan without a tandoor oven?

A cast-iron skillet is the best home alternative. Heat it until it's very hot and cook the naan until bubbles form and the bottom has dark char marks.

Is pumpkin and spinach curry with garlic naan gluten-free?

The curry itself is naturally gluten-free if you check your spices. However, the naan contains all-purpose flour. You would need to use a gluten-free flour blend and xantham gum to make a gluten-free version of the bread.

pumpkin and spinach curry with garlic naan: 5 Steps to Perfection

Name: Pumpkin and Spinach Curry with Garlic Naan
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Indian-inspired
Ingredients: 2 lbs sugar pumpkin, peeled and cubed; 4 cups fresh baby spinach; 1 can (14oz) full-fat coconut milk; 1 large onion, finely diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp yellow curry powder; 1 tsp ground turmeric; 1/2 tsp cumin seeds; 2 cups all-purpose flour (for naan); 1/2 cup Greek yogurt (for naan); 1 tsp active dry yeast; 2 tbsp melted butter with 2 cloves minced garlic (for naan brushing)

Ingredients

Scale

2 lbs sugar pumpkin, peeled and cubed
4 cups fresh baby spinach
1 can (14oz) full-fat coconut milk
1 large onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp yellow curry powder
1 tsp ground turmeric
1/2 tsp cumin seeds
2 cups all-purpose flour (for naan)
1/2 cup Greek yogurt (for naan)
1 tsp active dry yeast
2 tbsp melted butter with 2 cloves minced garlic (for naan brushing)

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Instructions

Step 1: Prepare the naan dough by mixing flour, yeast, yogurt, and a splash of warm water; knead until smooth and let it rise for 1 hour.
Step 2: In a large pot, sauté the onion, garlic, and ginger in oil until fragrant and translucent.
Step 3: Stir in the curry powder, turmeric, and cumin seeds, then add the cubed pumpkin and toss to coat in the spices.
Step 4: Pour in the coconut milk and simmer over medium heat for 20-25 minutes until the pumpkin is tender.
Step 5: While the curry simmers, divide the naan dough into small balls, roll them out thin, and cook in a hot skillet for 2 minutes per side until charred bubbles form.
Step 6: Brush the hot naan with garlic butter and set aside.
Step 7: Stir the fresh spinach into the pumpkin curry until just wilted, then season with salt and pepper to taste.
Step 8: Serve the pumpkin and spinach curry with garlic naan immediately while hot.

Notes

Ensure the pumpkin cubes are around 1-inch for even cooking. For a vegan version, use vegan yogurt and coconut oil for the naan.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 bowl with 1 naan
Calories: 480
Sugar: 9g
Sodium: 650mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 8g
Protein: 12g
Cholesterol: 5mg