Ingredients
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2
-
1
-
3
-
12
-
1
-
1/2
-
2
-
425
-
400
-
500
-
-
-
-
-
Directions
Spinach and Pumpkin Curry,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”!,Hello – what size chunks for the pumpkin?,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?
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Steps
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1
Done
|
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
Done
|
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
Done
|
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. |
