• 600g kent pumpkincut into equal size cubes
  • 2tbsp canola oil
  • 1tsp black mustard seeds
  • 1 small red onionfinely chopped
  • 4 garlic clovesfinely chopped
  • 4tsp finely grated ginger
  • 1tsp ground cumin
  • 1 red chillisliced
  • 1/2tsp hot chilli powder
  • 1.5tsp garam masala
  • 1.5tsp ground coriander
  • 1tsp turmeric
  • 1tsp cinnamon
  • 1-2tsp maple syrup
  • 1leaves handful of corianderstalks chopped +for serving
  • 2cups / 1 tin full-fat coconut milk
  • 1/2 tin chopped tomatoes or 1 large tomatopeeled and chopped
  • 1.5tsp fine sea salt
  • Lime wedgesto serve
  • handful of cashewslightly toasted (to serve)
  1. Roast grew pumpkin cubes – drizzle with olive oil, sprinkle with some salt and baked on a baking tray in a 200c oven for about 20 mins – Remove and set aside.
  2. Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.
  3. Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
  4. Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
  5. Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
  6. Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
  7. Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you’re roasting the pumpkin, simmer the sauce for about 10 minutes.
  8. Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
  9. Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti.