Spinach & Pumpkin Curry
Over a year ago
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Ingredients
- oil spray
- 2 medium onions. coarsely chopped
- 2 clove garlic. crushed
- 10g (1 Tbsp) fresh ginger. finely grated
- ½ tsp chilli powder (add gradually to taste!)
- 1 tsp ground coriander seed
- 1 tsp ground cumin seed
- 1 tsp ground turmeric
- 950g fresh pumpkin. peeled. seeded. cut into small pieces
- 2 stock cubes. dissolved in 1 ½ cups hot water
- 150g fresh English spinach. coarsely chopped
- 20g (2 Tbsp) fresh coriander chopped
- 10g (1 Tbsp) Flaked almonds (optional)
Accompaniment
SponsoredMondavi Woodbridge Shiraz
Robert Mondavi knew a thing or two about good wine and good food. He was a strong believer in the pleasure of dining with friends and family. In 1979 he founded the Woodbridge Winery with a vision to create delicious, smooth wines that enrich everyday experiences. The clean, fruit-driven, approachable wines of Woodbridge by Robert Mondavi are the centrepiece of countless gatherings of family and friends. Buy this wine if you like: Full bodied wine with ripe red fruit and toasty oak character.
Description
Good low points lunch
Method
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1
1. Spray a large saucepan with oil and place over high heat. Add onion and cook, stirring for 5 minutes or until softened. Stir in garlic, ginger, chilli, coriander, cumin and turmeric. Stir for 30 seconds.
2. Add pumpkin and stock. Simmer, covered, for about 15 minutes or until pumpkin is tender. Stir in spinach and coriander. Cook, stirring, until spinach has just wilted.
3. Just before serving, sprinkle with almonds. Taste and season with salt and pepper.
Serves 4 / 1.5 points
NOTES:
- The almonds don't add much, so would be no problem to leave them out.
- This is VERY hot with the full amount of chilli. However, if you use the full amount of chilli, then add 1 Tbsp of low fat cream cheese (per serve), this takes the heat out and is really nice. Adding the cream cheese makes it 2.5 points per serve
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