Pumpkin, Mushroom and Spinach Curry with Coconut Rice

By Saturday, November 05, 2016

I make no secret of the fact that Pumpkins are one of my favourite ingredients, so I really try and maximise using them whilst they are in season in the UK. This curry is my latest go-to recipe for weekday meals. It is unbelievably quick to make and packed full of flavour and goodness. The pumpkin gives it a delicious earthiness and is complimented really well by the warming spices. This curry is relatively mild, so feel free to add in an extra chilli or two for an extra kick! 




Serves 2 - 4 

You will need:

1-1.5kg pumpkin, skin and seeds removed and diced
250g chestnut mushrooms, sliced 
100g fresh/frozen spinach
1 large red onion, diced
3 garlic cloves, diced
1 lemongrass stick, roughly chopped
thumb sized piece of ginger
1 small red chilli, roughly chopped
1 lemon, juiced and zested
1 tsp palm sugar / caster sugar / honey
2 tbsp olive oil / ghee 
4 tsp mild curry powder
1/2 tsp nutmeg
8 kaffir lime leaves
large handful of parsley (roughly 15g), plus extra to garnish
2 beef stock cubes (or vegetable stock cubes)
2 tins coconut milk 
1 cup of water (roughly 120g)
200g thai jasmine rice
salt and pepper

Begin by preheating the oven to 200 degrees / gas 6. Place the pumpkin chunks on a large baking tray and drizzle over a tablespoon of oil and salt and pepper to taste. Place in the oven for 30 - 40 minutes until tender and slightly golden. 

In the meantime, make the curry paste. Add the onion, garlic, ginger, parsley, lemongrass, chilli, lemon, sugar, curry powder and nutmeg into a food processor with a large pinch of salt and pepper. Blitz until a paste forms, then leave to one side. In a large saucepan heat the remaining oil over a medium heat. Add the sliced mushrooms into the pan and fry for 2-3 minutes until nicely golden. 

Then, add in the curry paste and fry for two minutes until aromatic. Crumble in the beef stock cubes and add in the water and kaffir lime leaves. Leave to simmer for 5 minutes until reduced then add in one tin of coconut milk and the spinach. Simmer for 15 minutes until the sauce is nicely thickened. 

In the meantime, add the rice to a saucepan. Add in a pinch of salt and the remaining tin of coconut milk. Heat over a medium heat, stirring well until the milk comes to the boil. Boil for two minutes then remove the pan from the heat and cover with a lid. Leave to steam for 15 - 20 minutes until the rice is cooked through. 

Once ready to serve, add the pumpkin into the curry and warm through. Serve with some freshly chopped garlic. Enjoy! 


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