Pumpkin & cashew curry

SERVES 4 (for around $14) This curry is so moreish! The cashews soften to a dull thud on cooking and the mix of spices forms the perfect background for the pumpkin.

4 tbsp cooking oil

2 tsp mustard seeds

1 tsp cumin seeds

1 tsp turmeric

1 large onion, thinly sliced 500g pumpkin, peeled and

cubed to bite-size

½ cup cashews

2 tbsp fresh grated ginger

¼ tsp chilli powder, or to taste

½ tsp sugar

Salt and pepper, to season 250ml water (can use ½ water,

½ coconut milk)

Basmati rice, a handful of

coriander, coconut yoghurt (or regular unsweetened if not avoiding dairy) and pappadums, to serve

1 In a large pan, heat the oil and fry mustard seeds until they start to pop. Add the cumin, turmeric and onions, then sauté for 15 minutes or until onions have a decent colour.

2 Add the pumpkin, cashews, ginger and chilli powder, then sprinkle over sugar. Fry, without stirring, until some nuts and pieces of pumpkin are golden. Pour in water, then cover and simmer until the pumpkin is tender. Season with salt, pepper and more sugar to taste.

3 Serve on rice with coriander, a drizzle of yoghurt and pappadums on the side.