All Recipes Crockpot, Slow Cooker Vegetarian

Curried Pumpkin with Spinach

Curried Pumpkin with Spinach

2 tablespoon oil
2 medium onions, sliced
4 garlic cloves, crushed
3 teaspoons fresh ginger, grated
3 small green chillies, finely sliced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons brown mustard seeds
1 1/2 teaspoons ground turmeric
2 cups coconut milk powder
2 cups boiling water
1kg pumpkin, peeled and chopped
10 English spinach leaves, shredded
10 curry leaves, torn
Toasted flaked almonds, for serving

1. Heat oil in a non-stick pan. Add onion and cook over medium heat until golden brown. Stir in garlic, ginger, chillies, coriander, cumin, mustard seeds and turmeric. Cook for 1 minute.
2. Pour blended coconut milk powder and water into the non-stick pan. Stir over a medium heat until all ingredients are well combined.
3. Place pumpkin in the removable crockery bowl. Add the coconut milk mixture. Cover with lid and cook on Low 5-6 hours or High 3-4 hours.
4. Add spinach, curry leaves and kaffir leaves 1/2 hour before end of cooking. Stir well. Replace lid and continue cooking until spinach is soft.

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