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.

 

Barbecued Prawns with Melon, Spinach and mint Salad

Well we also served these with quite a few other things but actually the best ones were as follows:

Skewer your prawns, either shelled or not. We found shelled and marinated in a mix of garlic, sesame oil, ginger, soy and honey was pretty good. Barbie.

Cube your 'rock melon' (I think it's honeydew in the UK), mix with baby spinach leaves and a small amount of fresh mint. No dressing necessary at all.

We also did a dip of garlic, olive oil, and basil. The mild flavours seemed to set off the prawns admirably. Recommend.

Also served with a side of roasted whole sweet potatoes, simply sliced lengthways when very done and buttered and seasoned. Then sliced into …. well, slices. We're not technical here.

Deliriously engaging dish. Palate-ticklingly tasty. Enjoy.