Spinach And Pumpkin Curry

Name: Spinach And Pumpkin Curry
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

15 ingredients

3 steps

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.