Spinach And Pumpkin Curry Recipe

Name: Spinach And Pumpkin Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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
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
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.

1139

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons oil, 1 teaspoon black mustard seeds or 1 teaspoon brown mustard seeds, 3 green chilies, deseeded, sliced thinly, 12 fresh curry leaves, and more.

Yes, Spinach And Pumpkin Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Pumpkin Curry

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