By jmoreliving.com

30-Minute Kabocha Pumpkin Curry With Spinach

Ingredients

4 servings

2 tablespoonsolive oil

1yellow onion

large large, diced

3 clovesgarlic

minced or crushed

1 x 2 centimeterfresh ginger

piece, minced

2 tablespoonsyellow curry paste

200mlfull-fat coconut milk

600gkabocha pumpkin

skin on, seeds removed, cut into cubes /

100gspinach leaves

Wild rice

or red

roasted pumpkin seeds

fresh coriander

chopped

lime wedges

Instructions