This is from Cranks’ fast food book. I love pumpkin but usually have eaten it with a Sunday roast rather than a main ingredient. But coming across this recipe I knew it was going to be a good one and I wasn’t wrong.
The first thing you need to do is prepare your pumpkin. Scoop out the seeds from the middle and cut off the tough outer skin and chop the rest into bite size pieces.
Sweat a diced onion and a crushed garlic clove or two in a little olive oil. Then add the spices; cumin, coriander and turmeric; add a little water to keep things loose.
Follow that with the pumpkin and saute for 10 minutes, adding water as needed.
Then add most of a finely sliced green chili and two finely sliced red (the rest will be for garnish), the juice from a fairly large lump of ginger (grate it and then squeeze the pulp) and 90g of creamed coconut.
Stir until the coconut is melted in and then allow to cook until the pumpkin is tender. Add 3 or 4 tomatoes that have been cut into quarters and 4 tablespoons of fresh coriander that has been thinly sliced.
Finally stir a tablespoon of desiccated coconut and a tablespoon of sesame oil through the curry and serve. Use the rest of the chili to garnish and desiccated coconut should you want to.
My tip is to keep adding water as you go along; just a bit at a time.