Scalloped Pumpkin And Spinach Recipes

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SPINACH & PUMPKIN BAKE



Spinach & Pumpkin Bake image

This recipe is beautifully simple, low-fat and very good for you! It is perfect as a main course filler or a side dish wth your roast dinner, or just as a light lunch. The ingredients give it a full flavour and optimum health too!

Provided by limecat

Categories     Spinach

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

14 ounces frozen spinach (or canned)
3 cups pumpkin, chopped into large cubes
2 stalks celery, chopped
4 carrots, peeled and chopped
2 tablespoons gourmet instant bouillon granules
2 tablespoons low-fat sour cream
2 cups water
1/2 teaspoon herbs, whatever desired

Steps:

  • Place chopped pumpkin in an oven proof dish with 1/2 a cup of water and bake on 375 for 20-25 minutes.
  • Boil remaining water in a pot with chopped carrots, celery and stock powder for 20 minutes or until soft.
  • Cook frozen spinach in a microwave safe dish for 5 minutes on high or on a stove top until warmed through - stir through the sour cream and set aside.
  • Drain the carrot/celery mixture and add it to the pumpkin dish. Using a spatula, press the vegetable ingredients down into the dish to make it like a flan.
  • Spread the spinach mixture over the vegetables. Place it back in the oven and cook on a medium temp for 15 minutes.
  • Serve with a roast or salad if desired!

Nutrition Facts : Calories 94.5, Fat 2, SaturatedFat 1, Cholesterol 2.9, Sodium 145.3, Carbohydrate 17.1, Fiber 5.8, Sugar 5.3, Protein 6.1

SPINACH AND PUMPKIN CURRY



Spinach and Pumpkin Curry image

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

2 tablespoons oil
1 teaspoon black mustard seeds or 1 teaspoon 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 1 cup Greek yogurt, to top each serving bowl
steamed rice, to serve, as a bed for the curry to be placed on

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.

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