Spinach and Pumpkin Curry

Spinach and Pumpkin Curry created by French Tart

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"!

Ready In:
37mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

"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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  1. Vivienne S.
    Hello - what size chunks for the pumpkin?
  2. Vivienne S.
    Hi - I'm going to cook this later today and unsure what size chunks to cut the pumpkin - I'm thinking around 3-4cm or a little over 1". Any thoughts?
  3. Dr. Jenny
    Made as directed. This wasn't too hot for us, but I don't know why I thought it could have been a little more flavorful. We did enjoy, though!
  4. Gerlinde.Hitzenberg
    I LOVED it! It is an absolute keeper. The first I made it I didn't have any spinach so I just left it out and it was still wonderful. Even my sister who normally is not so much into "foreign" food liked it. Thank you so much for posting.
  5. Laelee
    I loved this one! So rich tasting and flavourful. We had peanuts on top of ours too and next time,I'll add some coriander. Very yummy!
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