Pumpkin and Spinach curry

Ingredients

• 1 tbls oil/ghee
• 2 cups pumpkin 1.5cm cubed
• 1 big bunch of spinach/silverbeet
• 1 onion, sliced
• 2 tsp mustard seeds
• 2 tsp Keens curry powder
• 1 tsp salt

Method
In a large fry pan, saute onions, pumpkin and seeds on medium heat.
Meanwhile wash and slice spinach or silverbeet leaves off stalks. Rip into chunks and add still wet to pan.
Add salt and curry powder and cover with well fitted lid.
Stir every 4 minutes as spinach wilts down and add a little bit of water if it dries out.Keep cooking until pumpkin is cooked, you can go a bit further with a bit more water if you want a more pumpkiny sauce as they start to break down with stirring.

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