Pumpkin, Ginger & Spinach Curry

Let's Cook

1. Step 1.

   Heat 4 tbsp vegetable oil in a large wide-based pan with a lid over medium heat. When hot, add ½ tsp fenugreek seeds and cook until they turn dark brown, about 30–60 seconds, being careful not to burn them as they will taste bitter.

2. Step 2.

   Add ¼ tsp asafoetida/hing to the pan, then add the chopped pumpkin (about 800g peeled weight), 1 tsp ground turmeric, ¼ tsp chilli powder, 1 tsp salt, and 1 tsp sugar. Stir until well combined.

3. Step 3.

   Add 100ml water (about ½ cup) and bring almost to a boil, then reduce heat to a simmer and cover the pan. Let simmer for 20–25 minutes, or until the pumpkin is almost cooked through (tender but still holding shape).

4. Step 4.

   While the pumpkin simmers, peel and grate a 5cm/2in piece of fresh ginger. Measure out 2 tsp garam masala and have 150g baby spinach ready.

5. Step 5.

   After the pumpkin has simmered, add the baby spinach, grated ginger, and 2 tsp garam masala to the pan. Stir and cook for a final 5 minutes, uncovered, until the spinach is wilted and the pumpkin is fully cooked through (easily pierced with a fork).

6. Step 6.

   Finish by squeezing the juice of ½ lemon over the curry and stir. Taste for seasoning, adding more salt or lemon if needed. If the curry seems too dry, add a splash more water to reach your desired consistency. Serve hot.