Serves 2

Ingredients

250g spinach, chopped
100g bottle gourd, peeled and diced
1 Tbsp cranberry sauce
1-inch piece cinnamon stick
3 cloves garlic, diced finely
½ inch piece ginger, diced finely
1 small onion, diced
1 small green chili (optional)
Pinch of nutmeg powder
½ tsp salt
1 Tbsp olive oil
¼ cup light or low-fat coconut milk
1 tsp soy sauce or light fish sauce
1 tsp lime juice
2 kaffir lime leaves (if available) or zest of ½ lime

METHOD

Heat oil in a pot. Add cinnamon stick, garlic, ginger, onion and chili. Sauté until fragrant. Add bottle gourd, salt, nutmeg, and 1 cup water. Cover and cook until the gourd is soft (about 8–10 minutes). Add spinach and cranberry sauce. Cook 2–3 minutes until spinach wilts. Remove cinnamon. Add coconut milk, soy or fish sauce, and lime leaves (or zest). Blend until smooth. Return to heat. Add lime juice. Adjust salt. Simmer for 1–2 minutes only (don’t overboil after coconut milk).