MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin And Spinach Curry Recipe
Categories: Indian
Yield: 4 Servings

MMMMM-----------------PUMPKIN AND SPINACH CURRY----------------------
2 tb Vegetable or canola oil
1/4 ts Black mustard seeds;
-(optional)
1/4 ts Cumin seeds
6 Curry leaves; (optional)
1 md Onion; diced
4 cl Garlic; minced
5 tb Homemade curry powder
4 c Pumpkin; butternut, or
-kabocha; peeled and cut
-into 1-1/2" cubes)
2 c Water
1 c Coconut milk; (half a 14 oz
-can)
3 c Baby spinach; tightly packed

MMMMM-------------------HOMEMADE CURRY POWDER------------------------
2 tb Coriander seeds
1 tb Cumin seeds
1 tb Fennel seeds
2 Dried red chilies; or more;
-broken up into small pieces
1/2 ts Ground turmeric

How to to peel a winter squash:

* Using a sharp chef's knife, cut the squash or pumpkin in half.
* Then using a spoon, scoop out the seeds and thready bits from the
cavity.
* Lay the squash or pumpkin cut side down. Using one hand to hold
it down and stabilize it, take a sharp, preferably serrated
knife, and carefully slice off the skin.
* Then cube the squash.

Homemade Curry Powder:

Takes just 12 minutes to make and there is nothing like freshly
roasted and ground spices in your curry!

Place coriander, cumin, fennel seeds and broken up red chilies
(discard stems) in a medium pan. Use a pan large enough so that the
spices are spread in a thin layer.

Toast the spices on medium-low heat, shaking the pan often, until the
spices turn color and get fragrant, about 12 minutes.

Cool the roasted spices. Then using a spice grinder, grind into a fine
powder. Add in the turmeric and blend once more until everything is
combined.

Store in an airtight container for 2 months

Pumpkin and Spinach Curry:

Heat oil in a large saucepan and add mustard seeds if using. When they
start to pop, add the cumin seeds and curry leaves and stir until
fragrant, about 30 seconds.

Add onions and cook until they are light brown

Then throw in the garlic and cook for 30 seconds or until fragrant.

Sprinkle 4 tb curry powder, stir, then add the peeled, cubed squash or
pumpkin and salt.

Pour in 2 cups of water and bring to a boil. Then reduce heat to a
lively simmer, cover the pot and let the squash or pumpkin cook until
it is fork tender, about 20 minutes. If the water is drying up before
the pumpkin is done, add more water, half cup at a time. If there is
too much water in the pot, boil it uncovered, until there is only
about 3/4 cup water remaining.

When the squash/pumpkin is cooked, add the coconut milk and remaining
1 tb curry powder. Stir and bring back to a boil.

When the curry boils, add the spinach and cook just until the spinach
wilts, about 1 minute.

Optional--for added sweetness, garnish the curry with some dried
cranberries, or stir in up to one teaspoon of sugar.

Serve hot with rice, roti, bread or quinoa.

Recipe FROM: <http://www.veggiebelly.com/2012/10/
pumpkin-and-spinach-curry-recipe.html>

Recipe by Sala Kannan

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