Name: Spinach and pumpkin curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

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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