Vegetarian Curry - Delicious Pumpkin and Spinach!
- 2 tbs olive oil
- 3 green chillies
- 8 dried curry leaves
- 1 tsp ground turmeric
- 2 onions, finely chopped
- 425g can crushed tomatoes
- 400ml light coconut milk
- 600g butternut pumpkin
- 150 grams baby spinach
- 1 lime
- 150 grams natural yoghurt
- ¼ bunch mint leaves
- 2 cups white or brown rice
- Deseed and chop chillies finely.
- Chop onions finely.
- Cube pumpkin into smallish size pieces.
- Wash and de-stem baby spinach.
- Juice the lime.
- Roughly chop mint.
- Now that you have everything prepared it is time to cook! Heat oil in a heavy bottomed pan on a medium heat.
- Add chillies, curry leaves and turmeric and cook for a couple of minutes, stirring continually.
- Add the onions and turn the heat down slightly. Cook for another couple of minutes until the onion is soft.
- Add the tomatoes and stir.
- Add the coconut milk and mix in.
- Add the pumpkin and bring the curry to the boil. Then reduce to a low heat so it can simmer covered for about 30 minutes.
- After about 30 minutes, check that the pumpkin is cooked to your taste, then add the lime juice and the spinach.
- Stir until well combined and cook only for a short time and the baby spinach has just wilted.
- Serve on rice with yogurt and mint - delicious!
Recipe by Planning With Kids at https://planningwithkids.com/2012/03/18/vegetarian-curry-delicious-pumpkin-and-spinach/
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