Monday, February 16, 2009

Spinach Pumpkin Stir-fry

Servings: 4

  • Leaf Spinach (frozen*) - 1 lb (450 gm)
  • Pumpkin - 2 cups, cut into cubes
  • Onion - 1 med, thinly sliced
  • Garlic cloves - 2 thinly sliced
  • Dried Chili pepper - 2 - 3, torn into small pieces
  • Salt - to taste
  • Paprika powder - 1/2 tsp
  • 1. In a non-stick pan, heat 3 tbsp of oil. Add the dried chili peppers and the garlic, saute to infuse the oil.
  • 2. Add the onions and salt. Saute till they are translucent.
  • 3. Add the frozen spinach and stir to combine. The heat will defrost the spinach as well as cook it. Keep sauteing for 5-8 min on medium-high heat.
  • 4. Meanwhile, in a microwavable bowl, place the cubed pumpkin. In half cup of water mix in the paprika powder with 1 tsp of sugar. You can skip the sugar. I, however, like extra sweet pumpkins. Pour the spiced water over the pumpkins, cover and microwave on high for 3-5 min till they are perfectly steamed.
  • 5. Once the spinach has reached a dark green colour, and all the excess moisture has evaporated, add the pumpkins to the spinach. Saute for 2-3 min.
  • 6. Serve with white rice.
* You can use fresh ones, I like the frozen ones coz there is less work as no need to wash or chop. If you are using fresh ones, then adjust the measurements.


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