The wonderful colours of autumn herald the season of the pumpkin! The vibrant orange colour brightens up the shelves and the tough skin yields a vegetable full of goodness!
It is one of the very low calorie vegetables and contains no saturated fats or cholesterol. It is rich in dietary fiber, anti-oxidants, minerals, vitamins. I thought that I would make a curry as the sweetness of the pumpkin would combine nicely with spices and coconut. I threw some spinach in it just to add another splash of colour!
The curry is very easy to make and a great supper dish. Just perfect for these cold evenings. If you did not have pumpkin to hand you could use butternut squash instead.
1 onion, finely chopped
1 clove garlic, finely chopped
1 cup chopped pumpkin
1 tspn chilli powder
1 tspn cumin powder
1/4 spinach (I used frozen but fresh would be fine too)
1 can chopped tomatoes (or 4 large fresh, chopped)
2 tblspns coconut cream
2 tblspns coconut oil
- Heat the coconut oil in a saucepan and add the onion and garlic. Saute gently until soft.
- Add the pumpkin, chilli and cumin powder, tomatoes, spinach and coconut cream.
- Bring to the boil, cover and simmer for 20 minutes.
- Eat and enjoy!