Spinach and Pumpkin Curry

Ingredients

• 2 tablespoons oil
• 1 teaspoon black mustard seeds or brown mustard seeds
• 3 green chilies, deseeded, sliced thinly
• 12 fresh curry leaves
• 1 teaspoon ground turmeric
• 1/2 teaspoon fenugreek seeds (optional)
• 2 onions, finely chopped
• 425 g crushed tomatoes (Aldi Italian tomatoes are the best if you have access to an Aldi store)
• 400 ml light coconut milk
• 500 g butternut pumpkin, peeled, cut into chunks
• 1 bunch english spinach, trimmed
• 1 lime, juice of
• fresh mint leaves, for garnish
• 1 cup yoghurt, natural yoghurt or Greek yogurt, to top each serving bowl
• steamed rice, to serve, as a bed for the curry to be placed on

Directions

1. 1

   Heat the oil in a pan over a medium heat; add the mustard seeds and cook until they start to pop; add the chillies, curry leaves, turmeric and (optional) fenugreek seeds, if using; cook, stirring, for 2 minutes.

2. 2

   Add the onion and cook for 3 minutes or until it has softened; stir in the tomatoes, coconut milk and pumpkin; bring to a simmer and cook over a medium heat for 15 minutes or until the pumpkin is tender.

3. 3

   Chop any large spinach leaves; add the lime juice and spinach to the curry and stir until the spinach leaves have just begun to wilt; serve on a bed of rice, topped with a dollop of yoghurt and mint leaves.