Pumpkin Curry

Pumpkin Curry

500g (1 lb) pumpkin
1 onion, chopped
2 cloves garlic, chopped
1" knob ginger, grated
1 Tbs olive oil
1 Tbs chili flakes
8 -10 fresh curry leaves
1 tsp tumeric powder
1 Tbs curry powder
1 tsp sugar
1 tsp black mustard seeds (optional)
1 cup chicken or vegetable stock
1/2 cup coconut milk


Peel pumpkin and cut into 5cm or 1" cubes.  Heat oil in large pan and add onion, saute until soft, then stir in garlic and spices, cook until soft,  then add pumpkin.  Stir until beginning to brown, then add stock and simmer until tender, about 20 minutes, remove curry leaves.  Stir in coconut milk and serve with rice.

Note: If you open a full tin of coconut milk freeze the rest for later use - it freezes beautifully.

For an optional mixed vegetable curry, add 1 cup lentils or chick peas, 2 chopped potatoes, 1 cup frozen spinach 1 granny smith apple diced and increase curry powder to 2Tbs, and use a full cup of coconut milk..