South Indian Pumpkin Curry
A lovely vegan curry recipe full of flavours and colours.
3 cloves of garlic
2.5 cm piece of ginger
500 g pumpkin
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tbsp ground coriander
1 tbsp ground cumin
2 tbsp turmeric
800 g tomatoes
1 tsp mild chili powder
1 tbsp brown sugar
1 lime or lemon
1 bunch of spinach or kale
½ cup of raisins
Peel and finely slice the onions, then peel and grate the garlic and ginger. Peel, deseed and chop the pumpkin into 2 cm chunks.
Drizzle 2 tbsp of oil into a large saucepan over high heat. Add mustard seeds, fenugreek, then stir in the onion, garlic, and ginger. Reduce the heat to medium and cook, stirring, until mixture is golden and smelling fantastic.
Add ground spices, cook for 1 minute further and add tomatoes, breaking them up with the back of a wooden spoon. Add raisins. Bring to boil and simmer gently for 30 minutes.
Season with salt, zest, and juice of one lime and sugar.
Add pumpkin and cook for about 15 minutes until cooked and soft.
Add spinach and cook gently for 2 minutes.
Serve with fresh bread, flatbread or over rice.