Pumpkin Curry Recipe (serves 4)

Ingredients -

1 kg pumpkin, remove skin and cut into bite-sized chunks
1 onion, chopped
1 tsp mustard seed
2 red chillies, sliced
8 curry leaves
1/2 tsp turmeric
1/2 tsp salt
[250 ml thin coconut milk (125ml water + 125ml coconut milk)
250ml thick coconut milk] - substituted with Carnation Low Fat Evaporated Milk (404ml I think)
2 cloves garlic
1 slice ginger
1 tbsp fresh coconut - I omitted
1/2 tsp black pepper
2 tsp oil

Method -

1. Heat oil in saucepan. Put pumpkin and onions into the pan and saute for a few minutes until the onions start to soften.

2. Add in the mustard seed, chillies and curry leaves, and saute for a minute. Then add the thin coconut milk, turmeric and salt. Bring to a boil and simmer until pumpkin is tender.

3. In the meantime, grind together the garlic, ginger, coconut and black pepper and mix with the thick coconut milk. Add to pumpkin mixture and simmer for 5 minutes. The gravy should be thick.

4. Serve with rice or flatbreads to sop up the gravy.

Note -

As I am not able to consume coconuts, I substituted the coconut milk with low fat evaporated milk. Although I believe the gravy wasn't as thick as it was supposed to have been if coconut had been used instead, it still was yummy. However, fresh coconut would have made a huge difference as it would have been more fragrant.