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SPINACH
AND PUMPKIN CURRY
1
kg pumpkin, peeled
1 tablespoon ghee
2 medium brown onions, sliced thinly
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
2 green birdseye chilies, seeded, sliced.
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
1 1/2 cups vegetable stock
150 g spinach chopped coarsely
1/3 cup loosely packed fresh coriander leaves
1 tablespoon flaked almonds, toasted
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Cut
pumpkin into 3 cm pieces. Heat ghee in large pan;
cook onion, stirring, until browned. Add garlic,
ginger, chili 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.
Just
before serving, sprinkle nuts over curry. Serve
with steamed rice, if desired.
Serves
4.
[Low-Fat
Meals in Minutes, The Australian Women's Weekly
Cookbooks]
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