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"!
- 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
- 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.
- 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.
- 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.