Spinach & Pumpkin Curry

Today is October 10th, 2010 or as it is known 10/10/10.  Some are saying that this is a lucky date and since we had a lovely fall day with sunshine and warmth, I am in full agreement.

The grape harvest is in full swing along the Moselle.  The vineyards are buzzing with machinery and people.  I am sure the winemakers too are happy that the weather is cooperating. 

Fall also brings Oktoberfest that mostly happens in September in Germany and isn’t celebrated as much in this wine making area.  Although, I have seen signs for a few beer tents and celebrations while traveling around the region.

Fall also means pumpkins are in season.  In Canada we mostly associate them with pumpkin pies at Thanksgiving and Jack o’lanterns at Halloween.  But they are much more versatile food and can be used in muffins, cheesecakes, soups, side dishes and Indian inspired curries.

I tried this intriguing and delicious Spinach and Pumpkin Curry for a change from the usual soup or baked goods.
  













 Spinach and Pumpkin Curry

1 kg (2 lb) pumpkin, peeled and chopped
30 mL (2 Tbsp) olive oil
2 medium onions, chopped
2 cloves garlic, minced
15 mL (1 tsp) grated fresh ginger
1-2 small chiles, thinly sliced
5 mL (1 tsp) ground coriander
5 mL (1 tsp) ground cumin
2.5 mL (1/2 tsp) turmeric
300 mL (10 oz) coconut cream
250 g (9 oz) spinach leaves
30 mL (2 Tbsp) fresh coriander, chopped

Heat olive oil in large pan; add onion and cook, stirring, until soft and lightly coloured.  Add garlic, ginger, chiles and spices; cook stirring until fragrant.  Add pumpkin and coconut cream.  Simmer until pumpkin is tender, about 20 minutes.  Add spinach and fresh coriander.  Simmer until spinach is just wilted.