Spinach & Pumpkin Curry

Spinach & Pumpkin Curry

Serves 4

½ pt per serving both plans

2 medium onions, chopped

1 garlic clove, crushed

1" (2.5cm) piece fresh ginger, grated

1 fresh red chilli, chopped

1 tsp ground coriander

1 tsp ground cumin

½ tsp ground turmeric

1 kg pumpkin or butternut squash, peeled & diced

375ml veg stock

150g baby spinach, chopped coarsely

fresh coriander, chopped

20g flaked almonds (2pts)

Coat a pan with cooking spray, heat and add the onion.  Cook, stirring until softened.  Add the garlic, ginger, chilli, coriander, cumin and turmeric.  Stir for 30 seconds.

Add the pumpkin or squash and stock.  Bring to the boil, reduce heat and cover.  Simmer for about 15 mins until the pumpkin is tender.  Stir in the spinach and coriander.  Cook until the spinach has wilted.

Serve sprinkled with the almonds.