Spinach and Pumpkin Curry
Ingredients:
2 tbsp Ghee
1kg Pumpkin
300 ml Cream
1 tsp grated Ginger
1 tsp ground Cumin
3 Curry leaves, torn
½ tsp ground Turmeric
1 tsp ground Coriander
300 gms Onions, sliced
2 pods of Garlic, crushed
1 tsp Black Mustard seeds
1 tbsp Flaked Almonds, toasted
2 small Green Chillies, thinly sliced
2 tbsp Coriander leaves, chopped
250 gms Spinach, roughly chopped
Method:
1. Peel pumpkin, cut into 3cm pieces.
2. Heat ghee in large pan; cook onions, stirring, until browned lightly.
3. Add garlic, ginger, chillies and spices, cook, stirring, until fragrant.
4. Add pumpkin and cream, simmer covered, about 20 minutes or until pumpkin is just tender.
5. Add the spinach and both leaves; simmer until spinach is just wilted.
6. Just before serving, sprinkle with nuts.
Tip: To de-skin tomatoes, roast them over a gas flame with the help of a fork. The skin will come off easily.