Pumpkin and Spinach Yoghurt Curry

Pumpkin & Spinach Yoghurt Curry

Ingredients:

Ghee (about a tablespoon)
1 Tablespoon Mustard Seeds
2 Onions, diced
2 cloves Garlic, finely chopped
1 teaspoon ground Coriander
1 teaspoon ground Cumin
1 teaspoon ground Turmeric (I love love love Turmeric – anti-inflammatory, mild flavour and fantastic colour!)
1 teaspoon of Salt (I use Pink Himalayan, I feel less guilty because it has so many minerals)
250ml Vegetable Stock
2 cups Japanese Pumpkin, cubed
4 ripe Tomatoes (or a big handful of Cherry Tomatoes), chopped
3 cups Baby Spinach
1 cup Yoghurt (I used Jalna Biodynamic Full Cream)
1 bunch of Coriander/Cilantro leaves

OPTIONAL: 1 large knob of Ginger, chopped (I omitted the Ginger because it usually has a fight with my face and my face loses – acne!), 2 Fresh Birds Eye Chilli’s, chopped finely (once again I can’t do chilli because of my face and it’s extreme reaction to spicy foods)

Method:

Prepare your rice and set to steam.
Heat ghee in a deep fry pan until quite hot. Add the mustard seeds and place a lid over the pan, shake the pan a little, the seeds should pop.
Turn the heat down, add the onions and cook until translucent. Add the garlic (and ginger), fry until fragrant. Add all the spices and fry for 1-2 minutes.
Add the stock and pumpkin and cook for 10 minutes or so. Add the tomatoes and cook for a further 5 minutes. Check the pumpkin to ensure it’s tender, but still keeping it’s shape. Add the spinach and yoghurt and cook until the spinach is wilted. Add the coriander, stir and let the curry sit for 5 minutes before serving (if you can wait that long).

Serve with rice of your choice, pappadums and mango chutney.

Enjoy!

– Cass xo –

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