ONE-POT PUMPKIN CURRY

SERVES 4. PREP 5 MINS. COOK 20 MINS INGREDIENTS

• 1kg Kent pumpkin, cut into 4cm cubes, skin on

• 3 tbs dijon mustard

• 1 tablespoon coconut oil, melted

• 1 medium onion chopped finely

• 2 cloves garlic

• 1 sprig curry leaves

• 3 hot green chillies chopped

• ¼ cinnamon quill

• 2 tbs raw curry powder

• 2 teaspoons cumin powder

• 6 cardamom pods cracked

• ½ tbs turmeric powder

• 400 ml water

• 400 ml coconut cream

• ½ teaspoon salt

• 1 teaspoon roast curry powder to sprinkle on top

METHOD

1 Place the coconut oil, curry leaves, onion, garlic and green chillies in a large, heavy-based pot and and fry until fragrant.

2 Add the dry spices except for the roasted curry powder and gently cook for 3 minutes.

3 Add water, coconut cream and mustard to the spices and stir.

4 Add the pumpkin and salt. Add more water if necessary to ensure pumpkin is just covered. Simmer and bring to the boil slowly.

5 Cover and reduce heat to low. Cook for 10-15 minutes or until the pumpkin is cooked but still firm, gently stirring occasionally.

6 When pumpkin has cooked through, remove from heat and serve with a sprinkle of roasted curry powder.