Spinach and Pumpkin Curry

bluemoon downunder's Note:

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"!

• Total Time: 37 mins
• Prep Time: 12 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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

Directions:

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.

Reviews

[#823189]

I LOVED it! It is an absolute keeper. The first I made it I didn't have any spinach so I just left it out and it was still wonderful. Even my sister who normally is not so much into "foreign" food liked it. Thank you so much for posting.

[Laelee]

I loved this one! So rich tasting and flavourful. We had peanuts on top of ours too and next time,I'll add some coriander. Very yummy!

[French Tart]

Super duper! I made this exactly as posted with the exception of dolloping the yoghurt on top with the mint leaves. I topped this curry with peanuts and home-made chutney instead! We loved the combination of the spinach and squash - a great taste and texture! This was hot and spicy, but that is JUST the way we like it! Made as a Thank You for MsSally and the Fairy Dust event in Holiday Tag, merci encore Bluemoon! FT:-)