Pumpkin curry

Ingredients

• • 500g pumpkin, peeled and diced, although you can leave the skin on if you prefer

  • 1 tbsp oil

  • 1/2 small onion, chopped

  • 1 stalk curry leaf, leaves picked

  • 2-3 cloves of garlic, sliced

  • 1 dried chilli, or to taste

  • 1-2 tsp urad dhal

  • Salt to taste

Method

• 1. Heat oil. Add mustard seeds.

  2. When the seeds stop popping, add the onion, curry leaves, garlic, chilli, urad dhal and salt.

  3. Fry, stirring until the onions start to soften.

  4. Add the pumpkin. Stir to combine.

  5. Cover and cook over low heat until pumpkin is cooked. If there is any liquid in the pan, increase heat and cook uncovered until the curry is dry.

Variations

• 1. My mother's version of this recipe doesn't have the urad dhal and garlic but I find the urad dhal gives a nuttiness to the dish and the garlic gives it extra flavour.

  2. Add some spinach just before removing from heat.

  3. Add some dried green mango (rehydrated) with the pumpkin. The tartness of the mango complements the sweetness of the pumpkin.