Recipe

Pumpkin And Spinach Curry Recipe

	Matfromengland / All my dishes 4 months, 1 week ago 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... More Prep:20m Cook:20m Servings:2	Matfromengl
	easy pumpkin squash indian healthy

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Ingredients

3 tablespoons vegetable oil, or 1tbsp vegetable ghee

2 medium onions, thinly sliced

1kg / 4.2 lbs (US) pumpkin or butternut squash, peeled, cut into 3cm pieces

375ml / 1.6 cups (US) vegetable stock

150g / 0.6 cups (US) fresh spinach leaves, coarsely chopped

COMBINE THE FOLLOWING IN A CUP FOR SPICE MIX: No need to blend, just stir with spoon.

2 garlic cloves, crushed

2 teaspoons grated fresh ginger

2 green thai chillies, seeded, thinly sliced

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon black mustard seeds (or yellow)

1/2 teaspoon turmeric

TO GARNISH:

1 tablespoon flaked almonds, toasted - highly recommended

Coriander leaves (cilantro) - optional

Directions

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.

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Comments

albys1 4 months, 1 week ago said:
Sounds really good and really healthy! YUM!

mjcmcook 4 months, 1 week ago said:
~HELLO~
I really like the amazing combination of
spices that creates a "5"FORK!!!!! recipe`
Thank-you for sharing~
~*~mjcmcook~*~

myrna 4 months, 1 week ago said:
Nice!

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