Curried Coconut Spinach And Pumpkin Stew Recipes
SPINACH AND PUMPKIN CURRY
A vegetable curry which is far too spicy for me but which I believe many would enjoy. It's certainly full of nutrition. I found this recipe in a March 2005 issue of the magazine 'Fresh'. I've posted it here exactly as I found it. Although I have cooked such dishes, as a non-eater, I have no feel for them so am ill-equipped to modify them in any way, but I do hope that anyone trying this recipe will make it their own by adjusting it to meet their own taste preferences. And for a spot of culinary trivia: among the spices in this recipe is turmeric which - according to the notes accompanying the recipe - "has been called 'poor man's saffron' as it imparts a yellow colour at a fraction of the cost"!
Provided by bluemoon downunder
Categories Curries
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
PUMPKIN COCONUT CURRY
Our Indian-inspired pumpkin coconut curry makes a warming and healthy lunch or dinner. It's quick to make, delicious, naturally vegan and gluten-free.
Provided by Ania
Categories large plates
Yield serves 4
Number Of Ingredients 20
Steps:
- OPTIONAL STEP: I prefer my pumpkin caramelised so instead of cooking it in the curry sauce, I roasted it in the oven. I drizzled it with olive oil, sprinkled with some salt and baked on a baking tray in a 200° C / 390° F oven for about 30 mins.
- Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.
- Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
- Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
- Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
- Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
- Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you're roasting the pumpkin, simmer the sauce for about 10 minutes.
- Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
- Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti. A side of spicy coconut kale goes really well with it too.
Nutrition Facts : Calories 405.13 calories, Carbohydrate 21.08 grams, Cholesterol 0.29 milligrams, Fat 36.63 grams, Fiber 4.84 grams, Protein 5.39 grams, SaturatedFat 26.02 grams, Sodium 611.05 milligrams, Sugar 8.69 grams, TransFat 0.03 grams, UnsaturatedFat 10.61 grams
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