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    You are in: Home / Recipes / Pumpkin and Spinach Curry Recipe
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    Pumpkin and Spinach Curry

    Pumpkin and Spinach Curry. Photo by Debbwl

    1/1 Photo of Pumpkin and Spinach Curry

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Trinity_1966's Note:

    For some reason I always wait till I'm specially remembering to increase my veggie intake to do this, but it is one of my all time favourite dishes and isn't nearly as complicated as it sounds.

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    Units: US | Metric


    1. 1
      Coat the pan with cooking spray, heat and add the onion. Cook, stirring until softened. Stir in the garlic, ginger, chili, coriander, cumin and turmeric. Stir for 30 seconds.
    2. 2
      Add the pumpkin, water and stock cube. Simmer, covered about 15 minutes or until pumpkin is tender. Stir in the spinach and fresh coriander. Cook, stirring, until spinach is just wilted.

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    Ratings & Reviews:

    • on November 07, 2010

      Am always on the look out for healthy dishes can make on the weekend for DH and myself to pack in our lunches and this sure fit's the bill. Made this morning and of course could not pack it up with a taste testing it hee hee. We not only enjoyed how healthy it is but also the spice combo that was flavorful with out being over powering. Made using a 2 1/2 pound butternut squash and a 10 ounce bag of fresh spinach. Have never seen and did not know what masel stock cube was so used two chicken stock envelopes. Ok now I am looking forward to tomorrows lunch. Thanks for the post.

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    Nutritional Facts for Pumpkin and Spinach Curry

    Serving Size: 1 (436 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 105.7
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.2 g
    Cholesterol 0.1 mg
    Sodium 41.1 mg
    Total Carbohydrate 24.7 g
    Dietary Fiber 3.3 g
    Sugars 5.9 g
    Protein 4.4 g

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