Pumpkin curry

Pumpkin adds a beautiful sweetness to this curry which is balanced with warming spices.

Ingredients

5 Tbsp	Oil, alternatively use ghee
1 small	Pumpkin, deseeded and cut into 2cm cubes (Main)
1 tsp	Cumin seeds
1 tsp	Fennel seeds
1 tsp	Mustard seeds
1 tsp	Coriander seeds
3 stalks	Curry leaves, leaves removed, optional
1	Onion, diced
3 cloves	Garlic, chopped
4 cm	Ginger, peeled and chopped
1	Red chilli, chopped and deseeded
1 bunch	Coriander stalks
1 cup	Vegetable stock
¼ cup	Coconut cream
1 handful	Fresh coriander, to serve
4 servings	White rice, to serve

Directions

1. Heat oil in a large fry pan over medium heat and add the pumpkin, season with salt and pepper and cook for 10 minutes or until the pumpkin has softened but not completely cooked through. Remove from the oil.
2. Place the cumin, fennel, mustard seeds, coriander seeds and curry leaves in the oil and fry for two minutes or until the spices become more aromatic. Add the onion and cook for 5 minutes. Return the pumpkin to the pan.
3. In a small food processor place the garlic, ginger, chilli and coriander stalks. Blend until it becomes a coarse paste.
4. Add this to the pumpkin and spices. Cook for 5 minutes or until the paste changes colour. Add the stock and simmer for 10 minutes.
5. Add the coconut cream and cook for another 2 minutes. Serve with fresh coriander leaves and a side of hot rice.