Pumpkin (Sweet potato) & Spinach Curry
Prep:
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Cook:
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Easy
Ingredients
4 cups sweet potato or pumpkin (for SCD use pumpkin)
1 can tomatoes
1 can coconut milk
3-4 handfuls baby
spinach
2 inches ginger
4 garlic cloves
1 tsp turmeric
1 tsp cumin
1 tsp coriander
Chili flakes, optional
Fresh coriander and
lemon
No items found.
680 grams sweet potato or pumpkin (for SCD use pumpkin)
1 can tomatoes
1 can coconut milk
3-4 handfuls baby
spinach
5 cm ginger
4 garlic cloves
1 tsp (5 ml) turmeric
1 tsp (5 ml) cumin
1 tsp (5 ml) coriander
Chili flakes, optional
Fresh coriander and
lemon
No items found.
Rating
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Dietary Therapies
mSCD
SCD
IBD-AID P2
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Peel and cut the pumpkin (or sweet potatoes) into cubes.
- Grate the ginger and mince the garlic cloves.
- Add water or some olive oil to a saucepan at low or medium heat. Add the spices and stir for 1 to 2 minutes, then add the ginger, garlic, and chili flakes. Stir until well mixed until there is a strong fragrance.
- Add all of the other ingredients except for the spinach. Cook for 30 to 40 minutes until the pumpkin (or potato) is soft.
- Add the spinach and cook for another 5 minutes.
- Add water for more liquid if needed.
- Add the fresh coriander, stir and turn off the heat.
- Serve with lemon.
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Nutritional Info
Storage
Notes
This recipe was originally published in
IBD Recipe Book for Plant-Based HealingUsed with permission from
Ulcerative Colitis & Crohn's Plant-Based Diet Healing Protocol Facebook Group
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