Spinach and Pumpkin Curry |
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Prep Time: 12 Minutes Cook Time: 25 Minutes |
Ready In: 37 Minutes Servings: 6 |
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A vegetable curry which is far too spicy for me but which I believe many would enjoy. It's certainly full of nutrition. I found this recipe in a March 2005 issue of the magazine 'Fresh'. Although I have cooked such dishes, as a non-eater, I have no feel for them so am ill-equipped to modify them in any way, but I do hope that anyone trying this recipe will make it their own by adjusting it to meet their own taste preferences. And for a spot of culinary trivia: among the spices in this recipe is turmeric which - according to the notes accompanying the recipe - has been called 'poor man's saffron' as it imparts a yellow colour at a fraction of the cost . Ingredients:
2 tablespoons oil |
1 teaspoon black mustard seeds or 1 teaspoon brown mustard seeds |
3 green chilies, deseeded, sliced thinly |
12 fresh curry leaves |
1 teaspoon ground turmeric |
1/2 teaspoon fenugreek seeds (optional) |
2 onions, finely chopped |
425 g crushed tomatoes (aldi italian tomatoes are the best if you have access to an aldi store) |
400 ml light coconut milk |
500 g butternut pumpkin, peeled, cut into chunks |
1 bunch english spinach, trimmed |
1 lime, juice of |
fresh mint leaves, for garnish |
1 cup yoghurt, natural yoghurt or 1 cup greek yogurt, to top each serving bowl |
steamed rice, to serve, as a bed for the curry to be placed on |
Directions:
1. Heat the oil in a pan over a medium heat; add the mustard seeds and cook until they start to pop; add the chillies, curry leaves, turmeric and (optional) fenugreek seeds, if using; cook, stirring, for 2 minutes.
2. Add the onion and cook for 3 minutes or until it has softened; stir in the tomatoes, coconut milk and pumpkin; bring to a simmer and cook over a medium 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 leaves have just begun to wilt; serve on a bed of rice, topped with a dollop of yoghurt and mint leaves.
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