Pumpkin, Potato, Spinach Madras Curry

September 12th, 2011 § 0 comments

Serves 4


Canola oil (to coat bottom of the pan)
3 cloves garlic, chopped fine
2 tablespoon ginger, chopped fine
1 fresh red chili, chopped fine (optional for extra heat)
2 medium yellow onions, chopped large
5-6 fresh curry leaves (optional)
2 cups pumpkin, peeled, deseeded and cubed in 2 inch cubes
6-8 baby potatoes, halved
1 teaspoon salt
1 teaspoon black pepper
1.5 ounces Ger-Nis’ Madras Curry Mix (recipe follows)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons tomato paste
1 cup fresh tomatoes, chopped fine
2 cups rich ginger & onion broth (recipe follows) or vegetable broth
2 cups baby spinach
Steamed basmati rice
Yogurt for garnish


In a large Dutch oven or heavy bottomed soup pan, heat canola oil to a medium high heat. Sauté the garlic, ginger and red chili for a few minutes. Add the onions and curry leaves and continue to sauté for about 3-4 minutes or until the onions begin to get slightly translucent. Add pumpkin and potatoes and sauté about 3 minutes or until a little browned. Sprinkle the curry mix over the top and season with the salt and pepper, stirring constantly as the mixture will begin to stick to the bottom of the pan. Add the lemon juice and the tomatoes and cotinue to do the same. Turn heat to low or a simmer and add curry leaves and broth. Cook on a low simmer for about 20 minutes or until the vegetables are tender. Turn the heat off and add the spinach and cover and let stand for 10 minutes. Mix well and serve over basmati rice, and garnished with a dollop of yogurt.

Madras Curry Mix

Makes about 1.5 ounces of mix


½ teaspoon coriander, ground
2 teaspoons cumin, ground
2 teaspoons turmeric
2 teaspoons black mustard seeds, ground
1 teaspoon black peppercorns, ground
1 teaspoon cloves, ground
½ teaspoon fenugreek seeds, ground
½ teaspoon fennel seeds, ground
½ teaspoon salt
1 dried red chili, ground


Mix together all ingredients in a small mixing bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Sweet Ginger-Onion Broth

Makes approximately 4 cups


Red onion skins and pieces
Shallot skins and pieces
2 tablespoons ginger pieces, skins ok
¼ cup honey
Carrot pieces
Parsnip pieces or root vegetable
4½ cups water
2 tablespoons salt
1 tablespoon black pepper


Place all ingredients in a large soup pan over. Bring to a boil, and simmer for about 20-40 minutes. Strain, cool and set aside.

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