With the arrival of autumn, our body craves more comforting and warm meals that help nourish and maintain the detoxification process in a balanced way. After a detox, it is important to continue offering the body ingredients that help eliminate toxins and maintain the lightness and vitality that have been achieved.
This Pumpkin and Spinach Curry recipe is perfect for this time of year. Rich in seasonal nutrients and anti-inflammatory ingredients, this dish combines the sweetness of pumpkin and apple with the warmth of ginger and turmeric, helping the body reduce inflammation and maintain balance.
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Ingredients:
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 piece of fresh ginger (about 2 cm), grated
- 1 tablespoon of coconut oil
- 1 butternut squash, peeled and cubed
- 1 green apple, peeled and cubed
- 1 cup of fresh spinach
- 1 can of coconut milk (400 ml)
- 1 teaspoon of curry powder
- 1/2 teaspoon of turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Preparation:
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In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and grated ginger, stirring for another 1-2 minutes until fragrant.
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Add the pumpkin and apple cubes to the pot and mix well. Add the curry powder and turmeric, stirring to coat all ingredients in the spices.
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Add the coconut milk and season with salt and pepper. Let it simmer over low heat for about 20 minutes, or until the pumpkin is tender and cooked through.
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In the last 2-3 minutes of cooking, add the fresh spinach and stir until wilted.
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Serve the curry hot, garnished with fresh cilantro if desired. You can serve it with brown rice or quinoa for a more complete meal.
This curry is a vegan, comforting, and detoxifying meal, perfect for these first few days of autumn. Did you like it? Share it with us!
