Spinach and pumpkin curry

This is Dayna’s favourite recipe from the 21-Day Reset / Clean Eating Challenge and it was really quick to make. Plus this was a great option for left over lunches the next day.

INGREDIENTS:

• 700g pumpkin, peeled and cut into 3cm pieces
• 300g sweet potato, peeled and cut into 3cm pieces
• 2 tbsp ghee or olive oil
• 2 med onions sliced
• 2 cloves garlic, crushed
• 2 green fresh chillies thin sliced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp black mustard seeds
• ½ tsp turmeric
• 425g (1 x tin) coconut cream or coconut milk
• ½ bunch English spinach, chopped
• 3 curry leaves or kaffir lime leaves
• 2tbsp chopped fresh coriander
• 1tbsp flaxed almonds
• 1 tin of organic chickpeas (425g)

METHOD:

1. Heat ghee in large pan ,cook onions ,stirring until brown lightly.Add garlic ,ginger, chillies and spices, cook stirring until fragrant.
2. Add pumpkin, sweet potato and coconut cream, simmer covered, about 20min or until pumpkin is just tender
3. Add spinach and curry leaves and coriander and simmer until spinach is just wilted
4. Add almond before serving
5. Optional: when finished put in the blender for a short time for a smoother texture
6. Add in a tin of chickpeas
7. I served it with slightly blended and steamed cauliflower (instead of rice or potato). This was great as it added some extra crunch

This recipe has been kindly shared by David Marston from:
www.www.mullenhealth.com.au/practitioners/david-marston