Cooking time - 25 mins
Serves 4 - 6
t= tspn T = Tblspn c= cup
- oil - 2T
- black or brown mustard seeds - 1t
- green chillies deseeded & sliced thinkly - 3
- fresh curry leaves - 12
- ground turmeric - 1t
- fenugreek seeds, optional - 1/2 t
- onions finely chopped - 2
- can crushed tomatoes - 425 g
- light coconut milk - 400ml
- butternut pumpkin peeled & cut into chunks - 500g
- English spinach bunch - 1
- juice of 1 lime
- fresh mint leaves, natural yoghurt & steamed rice, to serve
Heat oil in a saucepan over a med. heat. Add the mustard seeds & cook until they start to pop. Add the chillies, curry leaves, turmeric and fenugreek seeds, if using. Cook, stirring for 2 mins.
Add onion & cook for 3 mins or until soft. Stir in the tomatoes, coconut milk & pumpkin. Bring to a simmer & cook over a med. low heat for 15 mins or until the pumpkin is tender.
Chop spinach bunch into large pieces. Add lime juice & spinach to the curry & stir until the spinach just wilts. Serve on rice, topped with mint leaves & yoghurt.
