Autumnal Pumpkin and Spinach Curry

1. Preheat Oven

Start by preheating your oven to 350° F.

2. Prepare and Roast Pumpkin

Take your 3-pound sugar pumpkin and carve out the top. Cut it in half and scoop out the seeds and the stringy bits with a spoon. Place the pumpkin halves cut side down on a lightly greased baking sheet and bake for about 45 minutes. You'll know the pumpkin is ready when a fork easily pierces the flesh. Let the pumpkin cool completely, then peel off the skin and chop the flesh into 1-inch chunks.

3. Sauté Onion and Garlic

While the pumpkin is cooling, heat 3 tablespoons of peanut oil in a soup pot over medium-high heat. Add the finely diced large white onion and sauté for about 5 minutes until it becomes translucent. Toss in the minced garlic and sauté for another 2 to 3 minutes until the garlic turns a honey-brown color.

4. Add Pumpkin and Spices

Add the chopped pumpkin to the pot and cook for about 3 minutes. It's time to introduce the spices: sprinkle in 1.5 teaspoons of garam masala, 0.25 teaspoon of ground cinnamon, 0.5 teaspoon of salt, and 0.125 teaspoon of cayenne. Grate a 1-inch cube of fresh ginger directly into the pot using a microplane grater for the best flavor.

5. Cook Pumpkin with Water

Pour in 1 cup of water, then cook and mush the pumpkin for about 5 minutes, stirring often. Leave some pieces chunky for texture.

6. Add Spinach

Now, gradually add the 10 ounces of fresh spinach in batches, mixing well after each addition until all the spinach is incorporated. This should take about 3-4 batches.

7. Finish and Adjust Seasoning

Let the curry cook for another 10 minutes, stirring often to ensure everything is well combined. Finally, squeeze in the juice of half a lime and taste to adjust the salt if needed.