Serves 6-8
Can be frozen

  • 2 medium size sweet potato, peeled and diced into small cubes
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed 1 green chilli, finely chopped 1 x 400ml tin coconut milk 1 tsp turmeric 1 tsp cumin seeds 1 tsp mustard seeds 1 stem of curry leaves 1 tbsp coconut oil
  • Sea salt
  • Steamed rice, to serve
  • Chopped cashew nuts, to serve

Heat coconut oil in a large, heavy-based saucepan. Add mustard seeds and fry until they begin to pop.

Add pumpkin, onion, chilli, garlic, cumin seeds, curry leaves and turmeric powder and fry, stirring to coat, for 2-3 mins until fragrant. Season with salt. Add coconut milk, stir, bring to a boil then reduce heat to low-med, cover and cook for 20-25 mins until pumpkin is soft.

Serve with rice and chopped cashews.

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