Spinach, Cottage Cheese and Pumpkin Curry


1 tbsp. vegetable oil
2 medium brown onions, finely chopped
3 garlic cloves, finely chopped
1 tsp. grated fresh ginger
1-2 green chillies, seeds removed and finely chopped
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. black mustard seeds
½ tsp. turmeric, ground
1kg pumpkin, peeled, cut into 3cm pieces
1½ cups organic vegetable stock
150g spinach, finely chopped
1½ cups, paneer/cottage cheese, cut into 1 cm cubes
½ cup fresh coriander, chopped
1 tbsp toasted almond flakes (optional)


In a large saucepan heat the vegetable oil; and cook the onion until lightly brown.
Add garlic, ginger, chilli and spices. Stir over heat till fragrant, for about 5 minutes.
Add pumpkin and stock, simmer, cover and cook about 15 minutes or until pumpkin is soft but not mushy.
Add the spinach and ¼ cup of the coriander, cook until spinach has wilted. Stir through the cottage cheese and cook for a further 3-5 minutes.
Serve with the remainder of the coriander on top together with a sprinkle of toasted flaked almonds.