Spinach & Pumpkin Curry

INGREDIENTS
1 kg pumpkin
2 tbs ghee
2 medium (300g) onions, sliced
2 cloves garlic, crushed
1 tsp grated fresh ginger
2 small fresh green chillies, thinly sliced
1 tsp ground coriander
1 tsp ground cumin
1 tsp black mustard seeds
½ tsp ground turmeric
300 mL cream
½ bunch English spinach, roughly chopped
3 curry leaves, torn
2 tbs chopped fresh coriander leaves
1 tbs flaked almonds, toasted

METHOD
Peel pumpkin, cut into 3cm pieces.
Heat ghee in a large pan, cook onions, tirring, until browned lightly.
Add garlic, ginger, chillies and spices, cook, stirring, until fragrant.
Add pumpkin and cream, simmer, covered, about 20 minutes or until pumpkin is just tender.
Add the spinach and both leaves, simmer until spinach is just wilted.
Just before serving, sprinkle with nuts.

SERVINGS
4

SOURCE
AWW Cooking Class: Indian