This vegetarian dish is quick, simply, easy & delicious.
Ingredients (Serves 4)
1kg pumpkin, peeled
1 tbsp ghee
2 medium brown onions, sliced thinly
2 cloves garlic, crushed
1 tspn grated fresh ginger
2 green chillies, seeded and sliced
1 tspn ground coriander
1tspn ground cumin
1 tspn black mustard seeds
½ tspn ground turmeric
1 ½ cups (375ml) chicken stock (or vegetarian stock)
150g spinach, chopped coarsely
1/3 cup loosely packed fresh coriander leaves
tbsp flaked almonds, toasted
Cut pumpkin into 3cm pieces. Heat ghee in large pan; cook onion, stirring until browned. Add garlic, ginger, chilli and spices; stir over heat until fragrant. Add pumpkin and stock; simmer covered about 15 minutes or until pumpkin is tender. Add spinach and coriander; stir, tossing, until spinach has just wilted.
Just before serving, sprinkle almonds over curry. Serve with steamed rice.