Recipe: Pumpkin Silverbeet Curry

Before starting my new job I decided to stock the freezer with meals for when I’m too tired to cook and this pumpkin silverbeet curry has been a real winner. It’s delicious, easy to whip up and reheats excellently. Present Liz is very happy with Past Liz, that’s for sure!

Pumpkin Silverbeet Curry | I Spy Plum Pie

I slightly tweaked the recipe from one I found on Taste

Ingredients List

  • 500g pumpkin
  • Brown onion
  • 3 cloves garlic
  • 2tbs curry powder
  • 1tsp cinnamon
  • 2tbs apple cider vinegar
  • Can of coconut milk
  • 1 cup vegetable stock
  • 400g can of chickpeas
  • 1/2 bunch silverbeet
  • 1/4 cup flaked almonds
  • Lime


  1. Remove the seeds and skin and cube the pumpkin
  2. Dice the onion
  3. Heat some oil in a large pan and cook the onion and pumpkin for 5 minutes, stirring occasionally until the onion is translucent
  4. Mince the garlic and add to the pan, cooking for 2 minutes
  5. Stir in the curry powder and cinnamon and cook for 1 minute before adding the vinegar and stirring, scraping anything stuck to the bottom of the pan
  6. Stir in the coconut milk and stock, then drain and rinse the chickpeas and stir in
  7. Bring to a simmer and cook for 20-25 minutes, stirring occasionally until the pumpkin is tender and the sauce has thickened
  8. Remove the stems from the silverbeet and thinly slice and add to the pan, cook 3 minutes
  9. Roughly chop the remainder of the silverbeet and stir through, cooking until wilted
  10. Toast the almonds and sprinkle over the curry with a squeeze of lime juice when served

Pumpkin Silverbeet Curry | I Spy Plum Pie

This pumpkin silverbeet curry comes together in about 45 minutes so it’s perfect for a mid-week meal that should leave you with leftovers for lunch as well! It’s also a nice mild curry so will suit all tastebuds, and you could always add some chilli if you want to kick things up a notch! Serve with rice or naan bread and you’ll be on a real winner!

I love finding new ways to use silverbeet as well – it was something we ate a lot of when I was younger as it was always flourishing in mum’s veggie patch. I got used to having in lightly steamed, or in a quiche – or most of the time feeding it to my guinea pigs – but nowadays I’m definitely a fan!

Pumpkin Silverbeet Curry | I Spy Plum Pie

Pumpkin Silverbeet Curry | I Spy Plum Pie

What’s on the table at your place tonight? Fancy my pumpkin silverbeet curry?

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