A delightful and easy-to-make curry combining the sweetness of pumpkin with the earthiness of spinach, all in a creamy coconut sauce.
Heat a large pan over medium heat and add the mustard seeds. Toast them until they start to pop.
Toasting the mustard seeds releases their aromatic oils, enhancing the flavor of the dish.
Add the curry leaves, green chilies, turmeric, and fenugreek seeds to the pan. Stir and cook for a minute.
Stirring the spices in the hot pan helps to bloom their flavors.
Add the chopped onion and sauté until softened.
Cooking the onion until translucent enhances its sweetness.
Stir in the crushed tomatoes, coconut milk, and diced pumpkin. Bring to a simmer and cook until the pumpkin is tender.
Cover the pan partially to retain moisture while allowing the curry to thicken.
Add the spinach and lime juice to the pan. Stir until the spinach wilts.
Adding the spinach at the end preserves its vibrant color and nutrients.
Serve the curry over steamed rice, garnished with yogurt and mint leaves.
For an extra touch, sprinkle some toasted sesame seeds or chopped nuts on top.
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