Spinach and Pumpkin Curry
Food.com
Food.com
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Ingredients

  • 2 tablespoons oil
  • 1 teaspoon black mustard seeds or 1 teaspoon brown mustard seeds
  • 3 green chilies, deseeded, sliced thinly
  • 12 fresh curry leaves
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon fenugreek seeds (optional)
  • 2 onions, finely chopped
  • 425 g crushed tomatoes (Aldi Italian tomatoes are the best if you have access to an Aldi store)
  • 400 ml light coconut milk
  • 500 g butternut pumpkin, peeled, cut into chunks
  • 1 bunch english spinach, trimmed
  • 1 lime, juice of
  • fresh mint leaves, for garnish
  • 1 cup yoghurt, natural yoghurt or 1 cup Greek yogurt, to top each serving bowl
  • steamed rice, to serve, as a bed for the curry to be placed on

Instructions

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