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McKenzies Foods logo Recipe photo of Pumpkin, Spinach & Cashew Curry
Serves
4
Prep
15
mins
Cooking
25
mins
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Home » Recipes » Soups » Pumpkin, Spinach & Cashew Curry

Pumpkin, Spinach & Cashew Curry

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Directions
Step 1

Before cooking, follow on-pack instructions to rinse and pick over uncooked soup mix.

Step 2

Heat oil in a large frying pan, add onion and garlic, cooking for several minutes until tender. Stir in the spices and cook a further minute whilst stirring.

Step 3

Add stock, uncooked ancient grains and pumpkin to pan. Bring to the boil, reduce to a gentle simmer and add coconut milk. Cook partially covered for 20 minutes, stirring often or until pumpkin and grains are tender.

Step 4

Stir in the tomatoes, spinach and half the cashews. Heat through and serve with rice, lime and sprinkled with remaining cashews.

Tips

  • If you have pre-cooked the whole bag already, you will need 2 cups of the cooked grains for this recipe. Simply add to the curry once the pumpkin is almost cooked through for a shorter cooking time.

Ingredients
  • 2 tbs canola oil
  • 1 onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp Clive Of India Authentic Curry Powder
  • 1 tsp ground cumin
  • 2 cups vegetable stock
  • 2/3 cup Mckenzie's Ancient Grain Soup Mix
  • 800g pumpkin, peeled and cut into 3cm dice
  • 400ml can coconut milk
  • 2 ripe tomatoes, diced
  • 80g spinach leaves, washed
  • 1/2 cup raw cashews, toasted and roughly chopped
  • Steamed rice and lime wedges, for serving

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Related Products


  • McKenzie's Ancient Grain Soup Mix 375g

  • Clive Of India Authentic Curry Powder 100g

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