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RECIPE: Spinach & Pumpkin Curry

by Marquette Turner Luxury Homes

in Old Wives Club, Recipes

This vegetarian dish is quick, simply, easy & delicious.


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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

Preparation

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.

christine-watson.jpg Christine Watson

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