* 2 tbsp Ghee
* 1kg Pumpkin
* 300 ml Cream
* 1 tsp grated Ginger
* 1 tsp ground Cumin
* 3 Curry leaves, torn
* ½ tsp ground Turmeric
* 1 tsp ground Coriander
* 300 gms Onions, sliced
* 2 pods of Garlic, crushed
* 1 tsp Black Mustard seeds
* 1 tbsp Flaked Almonds, toasted
* 2 small Green Chillies, thinly sliced
* 2 tbsp Coriander leaves, chopped
* 250 gms Spinach, roughly chopped
Method:
1. Peel pumpkin, cut into 3cm pieces.
2. Heat ghee in large pan; cook onions, stirring, until browned lightly.
3. Add garlic, ginger, chillies and spices, cook, stirring, until fragrant.
4. Add pumpkin and cream, simmer covered, about 20 minutes or until pumpkin is just tender.
5. Add the spinach and both leaves; simmer until spinach is just wilted.
6. Just before serving, sprinkle with nuts.
Tip: To avoid tomato paste going mouldy turn it upside down in the refrigerator after opening a jar.
