Ingredients

The following ingredients have 2 Servings
  • 1 teaspoon black mustard seeds
  • 2 sprigs of curry leaves
  • olive oil
  • 1 small onion, chopped finely
  • 1 teaspoon garlic, chopped finely
  • 1 tablespoon ginger, chopped finely
  • 1/2 tablespoon turmeric powder
  • 1/2 teaspoon cayenne
  • 1 1/2 cups pumpkin, mashed
  • 1 can low-fat coconut milk
  • salt and pepper to taste
  • fresh coriander leaves for garnishing

Instruction

  • Heat up about a tablespoon of oil. Put in the mustard seeds and curry leaves and wait until the seeds to to crackle.
  • Then add the onion, garlic and ginger. Saute until the onions caramelise slightly. Then add the turmeric and cayenne pepper powders and continue to cook for another minute or two.
  • Add the pumpkin and cook on a gentle heat for about five minutes. Now add the coconut milk and stir gently until the pumpkin is well combined with it. Simmer gently for about ten minutes.
  • Add seasonings and taste. Adjust accordingly. Serve garnished with some fresh coriander leaves along with crackers or toasted whole wheat bread.