Spinach and Pumpkin Curry

Name: Spinach and Pumpkin Curry
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 4-6 serving(s)
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

(5)

Recipe by bluemoon downunder

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'. I've posted it here exactly as I found it. 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"!

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READY IN: 37mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
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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