Label
All
0
Clear all filters

Pumpkin, Ginger & Spinach Curry

Rate this recipe

banner
Preparation info
  • Serves

    2–4

    • Difficulty

      Easy

Appears in
Meat Free Mowgli

By Nisha Katona

Published 2022

  • About

Fenugreek seeds, especially when paired with asafoetida/hing, pack some serious clout and really wake up quiet, watery vegetables, such as squashes or pumpkin. This glorious orange curry is given an iron-rich hit of spinach and some punchy ginger too, so it’s wonderfully good for you as well as tasty.

Ingredients

  • 4 tbsp vegetable oil
  • ½ tsp fenugreek seeds
  • ¼ tsp

Method

  1. Heat the oil in a large wide-based pan that has a lid over a medium heat. When hot, add the fenugreek seeds and cook until the nuggets of fenugreek turn dark brown. Be careful not to burn, as they will taste bitter. Add the asafoetida to the pan, followed by the chopped pumpkin, turmeric, chilli powder, salt and sugar and stir until well combined. Then add the measured w

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title