Pumpkin and Spinach Curry

• 1 tsp black mustard seeds
•  
• red chilli
• crushed garlic
• 2 red onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp ground coriander
• 1 tsp ground tumeric
• 1kg pumpkin, peeled and cubed
• 25g dessicated coconut
• 1 bunch spinach, trimmed and rinsed

 

(rice and plain yoghurt to serve)

 

 

Fry mustard seeds in hot vegetable oil, add chiliad n garlic. Add onion, sauté. Add tomato, salt, ground coriander and turmeric. Stir. Add pumpkin, coconut and 250ml water. Mix, cover, simmer slowly for 30 minutes, stirring occasionally.

 

 

Just before serving, stir the spinach leave in and allow them to sit in the hot curry for a few minutes.

 

 

 

Serve with rice and plain yoghurt.