Here’s a true winter warmer with a special place in my heart.

Believe it or not, this was the very first recipe I created using my Food as Medicine philosophy back in 2000. It first appeared in my book The Healing Feeling, but somehow never found its way onto my website—until now.

Inspired by the principles of Ayurveda, this nourishing curry was designed to bring warmth, comfort and balance during the cooler months. In Ayurvedic tradition, gently spiced, slow-cooked meals are thought to support Agni, or the digestive fire, particularly for those who experience sluggish digestion or feel cold and heavy during winter. While these concepts come from traditional healing systems rather than modern clinical nutrition, they continue to inspire the way I think about seasonal cooking.

The combination of warming spices, tamarind, pumpkin and aduki beans creates a deeply satisfying meal that’s rich in plant-based protein, dietary fibre and colourful phytonutrients. Aduki beans are traditionally valued in Eastern food traditions for their warming and drying qualities, while pumpkin provides natural sweetness, beta-carotene and a silky texture that beautifully balances the tangy tamarind.

Slow cooking allows the flavours to develop into a rich, aromatic curry that’s equally delicious served on its own or alongside steamed brown rice, quinoa or your favourite whole grain. Finish with fresh spinach and coriander for a burst of colour and freshness.

More than 25 years later, this remains one of my favourite winter recipes—a reminder that simple, seasonal ingredients prepared with care can nourish both body and soul.

Recipe History

Originally created: 2000 First published: The Healing Feeling Updated: 2026
This was the first recipe I developed using my Food as Medicine philosophy. While the nutrition information has been refreshed to reflect current evidence, the recipe remains true to its original inspiration.

Winter aduki, pumpkin & tamarind curry

Recipe by Samantha Gowing

• Total Time50 minutes
• YieldServes 2-3 1x
• DietVegan

Here’s a true winter warmer with a special place in my heart. Believe it or not, this was the very first recipe I created using my Food as Medicine philosophy back in 2000. It first appeared in my book The Healing Feeling, but somehow never found its way onto my website—until now.

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Ingredients

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2 tablespoons coconut oil 1 tsp. mustard seeds 1/2 tsp. cumin seeds 1 x Spanish onion, diced finely 225 gm aduki beans, soaked overnight 400 ml tamarind water, pips discarded 2 x green chillies, seed removed, chopped finely 200gm pumpkin, skin & seed removed, cut into 2cm dice 1/4 tsp ground coriander 1/4 tsp ground cumin 2 x cup filtered water Garnish 2–4 x handfuls spinach leaves, washed & dried 1/2 bunch coriander, washed and dried

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Instructions

1. Heat 2 tablespoons of coconut oil and fry the onion, mustard seeds & cumin seeds until they pop.
2. Transfer cooked onions, cumin and mustard seeds into a thick-based large casserole pot.
3. Add aduki beans, tamarind water, ground spices, chillies, diced pumpkin.
4. Add water and bring to the boil then simmer 25-30 minutes until the aduki and pumpkin are cooked.
5. Once the aduki beans are cooked, add spinach and gently wilt, taking care while mixing not to break up the pumpkin.
6. Serve with spinach and lots of chopped coriander.

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• Prep Time: 20 minutes
• Cook Time: 30 mins
• Category: Plant-based
• Method: Simmer
• Cuisine: Plant Based