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