Pumpkin, Ginger & Spinach Curry

Name: Pumpkin, Ginger & Spinach Curry
Yield: Serves 2–4
Cuisine: Indian
Ingredients: 100 ml/3½ fl oz/scant ½ cup water, or more as needed; 1 tsp salt; 1 tsp sugar; 150 g/5 oz baby spinach; 2 tsp garam masala; 5 cm/2 in piece of fresh ginger, peeled and grated; juice of ½ lemon; 4 tbsp vegetable oil; ¼ tsp asafoetida/hing; ½ tsp fenugreek seeds; 1 tsp ground turmeric; ¼ tsp chilli powder; 1 small pumpkin, peeled, deseeded and cut into chunks (around 800 g/1 lb 12 oz peeled weight)

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

Asia
India
Side dish
Main course
Gluten-free
Summer
Autumn
Vegan

Method

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