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a mild, sweet curry which accompanies hot & mild curries a treat!
In photo above, shown alongside Chicken Balti and Lamb & Spinach curry.
Heat ghee or oil over low heat and cook mustard seeds (lid on is a good idea!) until they burst.
Add chopped onion and fry until tender.
Add chopped tomato and tumeric, cook briefly (approx 2 mins).
Stir well to coat the pumpkin.
Put in the diced pumpkin, salt and water to just cover.
Add coconut cream.
Cover and cook until pumpkin is soft - this depends on how small or large you dice.
Garnish with chopped coriander.
This is ideal as an accompaniment to a very hot curry and kids (mine anyway) love it.
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