When cooked, pumpkin becomes sweet and makes the perfect partner for fiery chilli and warm spices such as cumin and turmeric. Despite its quick cooking time, this dish has a rounded flavor. Serve as a vegetable aside to meat and fish dishes or by itself with steamed basmati rice or flatbreads and maybe an accompanying salad.
* 1 pound pumpkin or butternut squash, cut into 1-inch cubes
* 1 teaspoon turmeric
* 1 teaspoon smoked paprika
* 2 1/2 cups water
* 7 ounces freshly grated coconut
* 1 teaspoon cumin seeds
* 1 tablespoon sunflower oil
* 1 teaspoon black mustard seeds
* 8-10 curry leaves
* 2 small red chiles, split in half lengthwise
1. Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked paprika, and the water. Bring to a boil and simmer gently for 6-8 minutes or until tender.
2. Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Remove from heat.
3. In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Season and serve.