Adapted from Lazy Cat Kitchen (website)
about 600 g pumpkin or butternut squash, cut into equal size cubes2 tablespoon rapeseed / canola oil1 teaspoon black mustard seeds1 small red onion, finely chopped4 garlic cloves, finely chopped4 teaspoon finely grated ginger1 teaspoon ground cumin1 teaspoon dry red chillies¼ teaspoon hot chilli powder1½ teaspoon garam masala1½ teaspoon ground coriander1 teaspoon turmeric1 teaspoon cinnamon1-2 teaspoon maple syrupa handful of coriander for serving½- ¾ tin full-fat coconut milk ½ tin chopped tomatoes / 1 large tomato (peeled and chopped)about 1¼ teaspoon fine sea salthandful of cashews, lightly toasted (to serve)
1. Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.2. Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.3. Add garlic, ginger, chilli. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.4. Now add all the ground spices and 1 teaspoon of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.5. Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.6. Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you’re roasting the pumpkin, simmer the sauce for about 10 minutes.Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
Serve with dhania (coriander), grated coconut and chopped cashews on top, with basmati rice or roti.
INFO & TIPS
OPTIONAL STEP: Roast pumpkin in the oven for a more caramelised effect. Drizzle it with olive oil, sprinkled with some salt and baked on a baking tray in a 200° C / 390° F oven for about 30 mins.