INGREDIENTS
2 lbs pumpkin, cubed (could also sub butternut squash)
2 Tbsp olive oil
2 medium onions, chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
1-2 small chiles, thinly sliced
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
10 oz coconut cream
9 oz spinach leaves
2 Tbsp fresh coriander, chopped
Heat olive oil in large pan. Add onion and cook until soft and slightly browned. Add garlic, ginger, chiles and spices; continue cooking until fragrant, stirring constantly. Add pumpkin and coconut cream. Simmer until pumpkin is tender, about 20 minutes. Add spinach and fresh coriander. Simmer until spinach is just wilted. Optional: add chicken. Eat over rice or alone.
2 lbs pumpkin, cubed (could also sub butternut squash)
2 Tbsp olive oil
2 medium onions, chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
1-2 small chiles, thinly sliced
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
10 oz coconut cream
9 oz spinach leaves
2 Tbsp fresh coriander, chopped
Heat olive oil in large pan. Add onion and cook until soft and slightly browned. Add garlic, ginger, chiles and spices; continue cooking until fragrant, stirring constantly. Add pumpkin and coconut cream. Simmer until pumpkin is tender, about 20 minutes. Add spinach and fresh coriander. Simmer until spinach is just wilted. Optional: add chicken. Eat over rice or alone.