Pumpkin & Spinach Curry

Gluten, Grain, Dairy, Egg & Nut Free

INGREDIENTS:

• 1kg Pumpkin
• 1 Tbl Extra Virgin Olive Oil
• Himalayan Salt & Cracked Pepper
• 150g Baby Spinach Leaves
• 2 Tbl Coriander Leaves
• 250ml Meat Stock/Bone Broth/or water
• 1 Tbl Extra Virgin Coconut Oil
• 1 Clove Garlic (chopped finely)
• 1 1/2-2 Tbl Ginger (chopped finely)
• 1 heaped Tsp Ground Cumin
• 1/2 Tsp Ground Coriander
• 1/4 Tsp Garam Masala
• 4 Tbl Coconut Cream
• Juice 1/2 lemon
• 1 Tsp Himalayan Salt
• Ground Black Pepper to taste

METHOD:

1. Cut pumpkin into about 2cm squares, coat with olive oil, salt and pepper.
2. Roast in a medium oven for about 30 mins, turning once.  Remove from heat and place to the side.
3. Place spinach leaves, coriander leaves and 125ml broth/water into a blender and puree and set aside.
4. In a wok or large frypan on med-high heat, heat coconut oil and then add chopped garlic and ginger – stirring for 1 min
5. Add all spices, stirring for another minute.
6. Place pureed spinach, lemon juice and additional 125ml broth/water to wok for 2 minutes
7. Add cooked pumpkin with additional salt and pepper (to taste) and heat through.
8. Just before serving stir through the coconut cream.
9. Eat on its own or as a side