Spinach And Pumpkin Curry

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

1. 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.
2. 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.
3. 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.

oil, black mustard seeds, green chilies, curry, ground turmeric, fenugreek seeds, onions, tomatoes, light coconut milk, english spinach, lime, mint, yoghurt, rice

Taken from www.food.com/recipe/spinach-and-pumpkin-curry-327981 (may not work)