Spicy Spinach and Pumpkin Curry

Spicy Spinach and Pumpkin Curry
Nutrition Information
  • Serves: 4
  • Calories: 411
  • Fat: 32g
  • Sodium: 62g
  • Fiber: 2g
  • Protein: 16g
  • Cholesterol: 159g
  • 1 large bunch English Spinach (Approx 700g)
  • 2 Tbs oilive Oil
  • 2 tsp curry paste or powder
  • 2 onons, finely chopped
  • 2 tsp fresh ginger, finely chopped
  • ½ tsp ground turmeric
  • 1 cup water
  • 300 g pumpkin, peeled and diced
  • 1 cup raw cashews
  • salt, to taste
  • 3 eggs
  1. Wash spinach thoroughly and trim stalks. Drain well and chop roughly.
  2. In a large pan, heat oil, add curry paste, onions and ginger and cook, stirring until onion is soft.
  3. Add turmeric, water, Pumpkin cashews and salt, cover and simmer for 15 minutes or until pumpkin is just tender. Add spinach and simmer for a further 5 minutes.
  4. Add egg halves to curry and gently heat through
Print Friendly
This entry was posted in Indian, Vegetable. Bookmark the permalink.

Leave a Reply