Pumpkin Curry
Over a year ago
1,693 views
Ingredients
- 2 Tbsp Butter / Oil
- 1 Tbsp mustard seeds
- 500g Peeled. deseeded pumpkin cut into small cubes
- 1 - 2 onions. finely sliced
- 2 Garlic cloves
- 3 cm ginger
- 1 tsp Turmeric powder
- 4 chicken breasts. or a tin of chickpeas or I'm thinking pack of tofu (perhaps fried to crisp it first)
- 6 tomatoes
- 250ml double cream
- 200 - 400g Spinach leaves
- 1 tsp Garam masala
Accompaniment
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Method
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1
Heat oil / butter in pan, add mustard seeds and fry till they pop. Add onions, garlic, half the pumpkin, and fry till onions soft. Add ginger, salt & pepper, and fry 1 more minute. Add turmeric & fry 1 more minute.
Add the chicken or chick peas (haven't tried with tofu yet, maybe add later?), stir fry till sealed if using chicken, then add tomatoes and the rest of the pumpkin. Add stock / hot water just enough to cook it all, bring to boil, then simmer covered for 20 minutes or till soft.
Add the cream, bring to boil then simmer till thickens. Add the spinach (as much as you like up to 400g which is very spinachy) and garam masala, cover and cook just till leaves go soft.
Enjoy!
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