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Ingredients:
1 tbs margarine or butter
2 brown onions 2 cloves garlic, crushed 1 tsp grated fresh ginger 2 green thai chillies, seeded, sliced thinly (opt) 1 tsp ground coriander 1 tsp ground cumin 1 tsp black mustard seeds 1/2 tsp ground tumeric 1kg pumpkin peeled and diced in big pieces 1 1/2 cups (375ml) vegetable stock 150gm spinach, chopped coarsely, or baby leaves 1/3 cup loosely packed coriander 1 tbs flaked almonds, toasted Cooking instructions
Heat margarine in large saucepan, saute onion, add garlic, ginger and spices and heat until fragrant. Add pumpkin and stock, simmer, covered for about 15 mins or until pumpkin is tender. Add spinach and coriander, tossing until spinach is just wilted. Just before serving sprinkle nuts over curry.
Serves 4. Good with rice. |