Ingredients

The following ingredients have 4 Servings
  • about 600 g pumpkin or butternut squash, cut into equal size cubes
  • 2 tbsp rapeseed / canola oil
  • 1 tsp black mustard seeds
  • 1 small red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 4 tsp finely grated ginger
  • 1 tsp ground cumin
  • ½-1 hot red chilli, sliced
  • ¼ tsp hot chilli powder
  • 1½ tsp garam masala
  • 1½ tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1-2 tsp maple syrup
  • a handful of coriander, stalks chopped* + leaves for serving
  • 2 cups / 1 tin full-fat coconut milk
  • ½ tin chopped tomatoes / 1 large tomato (peeled and chopped)
  • about 1¼ tsp fine sea salt
  • lime wedges, to serve
  • handful of cashews, lightly toasted (to serve)

Instruction

  • OPTIONAL STEP: I prefer my pumpkin caramelised so instead of cooking it in the curry sauce, I roasted it in the oven. I drizzled it with olive oil, sprinkled with some salt and baked on a baking tray in a 200° C / 390° F oven for about 30 mins.
  • 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.
  • Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
  • Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
  • 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.
  • Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
  • 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.
  • Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
  • Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti. A side of spicy coconut kale goes really well with it too.