Pumpkin and Spinach Curry with Slendier Rice

Directions

1. Drain and rinse Slendier Rice according to package instructions.
2. In a small mortar and pestle, grind the cumin and coriander seeds until they are roughly ground (they do not need to be a powder). Remove from the grinder and set aside.
3. Heat the ghee in a medium sauté pan over medium heat. Meanwhile, pulverise the garlic and ginger and coriander stems in the same mortar and pestle until almost at a paste consistency.
4. Once the ghee is hot, add the cumin, coriander and mustard seeds and stir with a wooden spoon for about 30 seconds or until the mustard seeds start to make popping noises. Be careful not to burn the spices and turn the heat down if necessary. Then add the garlic, ginger and coriander stem mix and stir for another 30 seconds or until very fragrant.
5. Add the sliced onion to the pan with a small pinch of salt and sauté the mix over a medium heat until the onions start to turn translucent. Then add the ground spices and reduce the heat to medium low. Stirring constantly, allow this mix to cook for about 5 minutes.
6. Add the pumpkin, spinach and a big pinch of salt, then saute over a medium heat until the spinach has wilted, and the pumpkin has started to soften at the sides. Then add the coconut milk and cinnamon quill. Bring the curry to a boil over a high heat, then reduce the heat to low and allow to simmer. The curry will be ready when the sauce has reduced and thickened, and the pumpkin is cooked through.
7. Once your curry has reached your desired consistency, remove the cinnamon quill and add the lime juice. Taste and add salt if necessary.
8. Serve the curry with the Slendier Rice as well as the coriander leaves and some lime wedges.