Spinach & Pumpkin Curry

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Spinach & Pumpkin Curry

 

 

8 tsp oil

1 tsp black or brown mustard seeds

3 green chillies, deseeded, sliced thinly

12 fresh curry leaves

1 tsp ground turmeric

1/2 tsp fenugreek seeds (optional)

2 onions, finely chopped

425 g (15 oz) can crushed tomatoes

400 ml (13 1/2 fl oz) light coconut milk

500 g (17 1/2 oz) butternut pumpkin (squash), peeled, cut into chunks

1 bunch English spinach, trimmed

1 lime, juiced

 

fresh mint leaves, natural soy yoghurt & steamed rice, to serve

 

 

1. Heat the oil in a saucepan over a medium heat. Add the mustard

seeds and cook until they start to pop. Add the chillies, curry

leaves, turmeric and fenugreek seeds, if using. Cook,stirring, for 2

minutes.

 

2. Add the onion and cook for 3 minutes or until soft. Stir in the

tomatoes, coconut milk and pumpkin. Bring to a simmer and cook over a

medium-low heat for 15 minutes or until the pumpkin is tender.

 

3. Chop any large spinach leaves. Add the lime juice and spinach to

the curry and stir until the spinach just wilts. Serve on rice, topped

with mint leaves and yoghurt.

 

 

Serves 4.