Pumpkin And Spinach Curry
From matfromengland 15 years ago
- 20 minutes to make
- Serves 2
This is a really easy curry to make and a delicious one too. It's not a completely authentic Indian recipe but I ate something very similar to it when I was there. The success of this dish relies on the quality of the ingredients: Try and find a ripe pumpkin as it will need to be sweet, and try to use a good tasting vegetable stock; most of the ones I've bought just taste of salt but OXO veggie cubes have some flavour to them. Read more I think cartons of ready made stock are pretty good too. It's quite a strongly spiced curry and you will probably smell afterwards, so reduce the spice quantities if you like. Enjoy. See less
Ingredients
- 3 tablespoons vegetable oil, or 1tbsp vegetable ghee shopping list
- 2 medium onions, thinly sliced shopping list
- 1kg / 4.2 lbs (US) pumpkin or butternut squash, peeled, cut into 3cm pieces shopping list
- 375ml / 1.6 cups (US) vegetable stock shopping list
- 150g / 0.6 cups (US) fresh spinach leaves, coarsely chopped shopping list
- COMBINE THE FOLLOWING IN A CUP FOR spice MIX: No need to blend, just stir with spoon. shopping list
- 2 garlic cloves, crushed shopping list
- 2 teaspoons grated fresh ginger shopping list
- 2 green thai chillies, seeded, thinly sliced shopping list
- 2 teaspoons ground coriander shopping list
- 2 teaspoons ground cumin shopping list
- 1 teaspoon black mustard seeds (or yellow) shopping list
- 1/2 teaspoon turmeric shopping list
- TO GARNISH: shopping list
- 1 tablespoon flaked almonds, toasted - highly recommended shopping list
- coriander leaves (cilantro) - optional shopping list
How to make it
- Heat oil in large saucepan, cook onions at medium/low temperature for 3 to 5 minutes until soft and browned.
- Throw in spice mix and stir over low heat until fragrant, about 1 minute.
- Add pumpkin chunks and vegetable stock. Simmer at low temperature, covered for about 10-15 minutes or until pumpkin is tender. Make sure it doesn't go dry. There should still be a fair amount of juice left in the pan when finished, so add a drop of water if needs be.
- Add spinach and coriander, tossing until spinach is wilted. Allow to cool slightly.
- Throw in flaked almonds if desired. Serve with white rice.
People Who Like This Dish 7
- aprasad Houston, TX
- kantan Tokyo, JP
- lasaf St. Paul, MN
- myrna Leuven, BE
- mjcmcook Beach City, CA
- albys1 Broomall, Pennsylvania
- matfromengland Peterborough, GB
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