- 1kg pumpkin, peeled, deseeded and chopped into chunks (any pumpkin is fine, my family never took the skin off, but I don’t like pumpkin skin so I remove it.)
- 1 teaspoon salt (Himalayan or Murry river)
- 2 stems of curry leaves
- 1 1/2 teaspoons seeded mustard (organic and from a jar)
- 1 teaspoon fenugreek seeds
- 1 tablespoon ground turmeric
- 2 green chillies chopped (optional)
- 2 small red onions, diced
- 2 small garlic cloves, crushed
- 1 teaspoon mustard seeds
- 400ml can of coconut cream
- 200ml of water (to keep it vegan) or bone broth
- 2 tablespoons coconut oil
- Combine the pumpkin, salt, mustard and turmeric in a mixing bowl and set aside.
- Meanwhile in a heavy based saucepan heat the coconut oil over a high heat and then add the onions until they begin to colour. Add your garlic, curry leaves, mustard seeds, fenugreek seed and chilli (if using). Fry until the seeds begin to pop.
- Now add your pumpkin and toss in the oil and spices. Add your coconut cream and water or broth and cover. Cook until the pumpkin is soft. You can add a little extra water or broth if you think it is a little dry. We usually serve it as part of a bigger meal with other curries, but it is equally good just on its own with rice.