East Coast Pumpkin Curry

INGREDIENTS


2 tbsp coconut oil                                          

2 tsp black mustard seeds

2 tsp cumin seeds

4 cloves of garlic, grated                                

4 green chillies, finely chopped                                             

2 red onions, roughly chopped

1 tsp curry powder

1 tsp salt

3 sprigs fresh curry leaves

7½ cm piece rampe 

(pandan leaf)

1 level tsp chilli flakes

1 tsp roasted fenugreek seeds, 

(crushed)

½ stick cinnamon                               

½ tsp turmeric powder

½ tsp sugar                                              

1 tsp black pepper

500g pumpkin, (deseeded 

and cut into 2½ cm cubes)

1 x 400ml tin of coconut milk

Juice of ½ a lime

METHOD


Place a large high-sided frying pan on a medium to high heat and add the coconut oil. Once sizzling, add the mustard seeds. 

When they start to spit, add the cumin seeds, garlic, chillies, onions, curry powder, salt and curry leaves. 

Fry for 3-4 minutes, or until the onions start to soften and turn golden in colour, then add all the remaining ingredients (except the lime juice) cover, and cook on a medium heat for 15 minutes, or until the oil starts to separate.

Allow to cool slightly, then add the lime juice and mix together. Season to taste, and serve.