SPINACH AND PUMPKIN CURRY

SPINACH  AND  PUMPKIN  CURRY:   

On the table in 35 min

                                     

INGREDIENTS:

1  tbsp  flaked  almonds
1  kg butternut  pumpkin
2  tbsp  ghee
2  medium (300g) onions, sliced
2  cloves garlic, crushed
1  tsp grated fresh ginger
2  small fresh green chillies, sliced thinly
1  tsp ground coriander
1  tsp  ground  cumin
1  tsp black mustard seeds
1/2  tsp  ground turemic
300  ml cream
250  g spinach,chopped coarsely
2  tbsp chopped fresh coriander leaves

METHOD:

• Place nuts in small shallow microwave-safe dish; cook, uncovered, on HIGH (100%) about 4 minutes or until nuts are browned lightly, stirring twice during cooking. Peel pumpkin, cut into 3cm pieces.
• Combine ghee and onion in large microwave-safe bowl; cook, uncovered, on HIGH (100%) about 10 minutes or until browned lightly, stirring 3 times during cooking. Add garlic, ginger, chilli and spices; cook, uncovered, on HIGH (100%) 30 seconds.
• Add pumpkin and cream; cook, covered, on HIGH (100%) about 12 minutes or until pumpkin is just tender, stirring gently twice during cooking. Add spinach and coriander; cook, uncovered, on HIGH (100%) 1 minute. Just before serving, sprinkle with nuts.