Ingredients
1 onion, finely chopped
2 cloves garlic, finely chopped 1 celery stalk, finely
sliced
2 tbsp olive oil 1/4 tsp cumin
1/4 tsp curcuma (turmeric)
Walnut-size piece fresh ginger, peeled and grated
1 tbsp tomato paste (puree) 160 ml / 2/3
cup dry white wine 900 g / 2 lb pumpkin flesh, deseeded and chopped into
2.5 cm / 1 inch chunks
400 g / 2 cups canned tomatoes, chopped
1 tsp ground paprika Cayenne pepper'
200 g / 6 cups fresh spinach leaves, washed and
roughly chopped
Salt
Method : Prep and cook time: 50 min
1
Fry the onion, garlic and celery in
hot oil until softened.
2
Add the cumin, curcuma (turmeric)
and ginger and continue frying for a further minute.
3
Add the tomato paste (puree) and
white wine and stir in the pumpkin and tomatoes. Season with salt, paprika and
cayenne pepper.
4
Cover and simmer gently for about 25
minutes, stirring occasionally. Add a little water if necessary.
5
Stir in the spinach shortly before
serving the curry. Season with salt and serve.