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Spinach & pumpkin curry
Spinach & pumpkin curry
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Prep Time:
12 minutes
Cook Time:
25 minutes
Total Time:
37 minutes
Ingredients:
  • 36.80 gm oil
  • 1 tsp black or brown mustard seeds
  • 3 green chillies, deseeded, sliced thinly
  • 12 fresh curry leaves
  • 1 tsp ground turmeric
  • 1/2 tsp fenugreek seeds (optional)
  • 2 onions, finely chopped
  • 425g can crushed tomatoes
  • 400ml light coconut milk
  • 500g butternut pumpkin, peeled, cut into chunks
  • 1 bunch English spinach, trimmed
  • 1 lime, juiced
  • Fresh mint leaves, natural yoghurt & steamed rice, to serve
Instructions:
  • In a saucepan over medium heat, warm the oil until shimmering. Add mustard seeds and cook until they begin to crackle. Introduce chillies, curry leaves, turmeric, and fenugreek seeds (if preferred), stirring constantly for 2 minutes.
  • Sauté the onion until soft, then stir in the tomatoes, coconut milk, and pumpkin. Simmer over medium-low heat for 15 minutes, or until the pumpkin is tender.
  • Roughly chop any large spinach leaves. Combine with lime juice in the curry and stir until spinach wilts. Serve over rice, garnished with fresh mint leaves and yogurt.

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