Recipe

Spinach and pumpkin curry

Savoury and deeply satisfying, this vegetable curry is great as part of a banquet or as a meal on its own.

Feb 28, 1999 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Spinach and pumpkin curry
  • 1 kilogram pumpkin, peeled
  • 1 tablespoon ghee
  • 2 medium (300g) brown onions, sliced thinly
  • 2 clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 2 green birdseye chillies, seeded, sliced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon ground turmeric
  • 375 millilitre (1 1/2 cups) chicken stock
  • 150 gram spinach, chopped coarsely
  • 1/3 cup loosely packed fresh coriander leaves
  • 1 tablespoon flaked almonds, toasted

Method

Spinach and pumpkin curry
  • 1
    Cut pumpkin into 3cm pieces. Heat ghee in large pan; cook onion, stirring, until browned.
  • 2
    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.
  • 3
    Just before serving, sprinkle nuts over curry.

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