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One-Pot Pumpkin Peanut Spinach Curry

5.0/5 rating 1 vote
  • Serves: 4
  • Prep Time: 15
  • Ready in: 20-25
  • Difficulty: Easy
  • Print:
One-Pot Pumpkin Peanut Spinach Curry
 

Ingredients

  • 750g 1cm cubed pumpkin
  • 2-3 tbsp any oil
  • 2 small onions finely chopped
  • 1 tbsp dried garlic granules
  • ½ tsp dried chilli flakes
  • 2 tbsp chopped fresh ginger
  • 1 x 400g can coconut milk
  • 1 can of water
  • 2-3 heaped tbsp crunchy peanut butter
  • 1 x 10g vegetable stock cube
  • 1-2 tbsp cornflour
  • 2 tbsp cold water
  • 4 x 50g balls frozen spinach
  • salt and pepper
  • sugar to taste

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Method


  • Heat the oil in a wok or large pan and then add the pumpkin and cook over high heat to take some really good colour.
  • Next, add the onions, garlic, chilli and ginger and cook over a high heat to drive off the moisture and take a little colour.
  • Add the milk, water, peanut butter, stock cube and whisk, bring to a simmer, then cook for 5 minutes.
  • Then add the frozen spinach balls and break them up in the stew. Bring back to the simmer for 10 minutes.
  • Mix the cornflour and water together well and add to the simmering curry. It will thicken pretty much straight away.
  • Stir well and serve with microwavable packet Basmati rice.

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