Serves 4 to 6

 

1lb (450g) pumpkin, skinned and seeds removed

4 tablespoons vegetable oil 1 large onion, finely chopped

1 2.5cm piece fresh ginger, finely minced

1 clove garlic, finely minced

1/2 teaspoon fennel seeds

3-4 curry leaves

2 fresh red chillies, seeded and coarsely chopped

1/2 teaspoon mustard seeds

1 teaspoon turmeric

110mml thick coconut milk

salt to taste

a few fresh coriander leaves to garnish

 

Although there is an abundance of large pumpkins available in the supermarkets, try to use smaller ones as they have less water content and therefore better flavour and texture.

Cut the pumpkin into cubes and sprinkle with a little salt. Heat the oil in a pan and fry the onion, ginger, garlic, fennel seeds, curry leaves and chopped chillies until the onion is soft. Stir in the pumpkin, mustard seeds and turmeric. Fry for 1-2 minutes, then reduce the heat and pour in the coconut milk. Cook uncovered for 7-10 minutes, or until the pumpkin is tender and a little mushy. Add salt to taste. Serve hot, garnished with coriander leaves.