An Indian in Exile - one of our previous monthly choices

Pumpkin with Roasted Coconuts

A delicious vegetarian curry featuring a normally overlooked vegetable.

500 gms pumpkin, peel, wash and cut into 1 inch cubes

3 tblsp oil

2 tsp mustard seeds

1 tsp poppy seeds

1 onion, peeled and sliced

4 - 5 curry leaves

Pound / blend to a smooth paste and set aside :-

1 inch ginger, peeled and chopped

2 shallots, peeled and sliced

3 cloves garlic, peeled and chopped

2 green chilies, sliced

1 tsp fennel

100 mls thick coconut milk

salt to taste

1 tblsp lemon juice

1 1/2 tsp ground turmeric

Final flavouring;

2 tblsp oil

1 tsp mustard seeds

2 tblsp grated coconut

2 shallots, peeled and sliced

3 curry leaves

1. Prepare the ingredients as above

2. Heat the oil in a wok until hot [slightly smoking] then add the mustard seeds and poppy seeds and heat until they pop. Add the onion and curry leaves and fry for one minute.

3. Add the pounded/blended spices, chili, fennel and fry for one minute, then add the coconut milk, salt, lemon juice, turmeric and pumpkin together with sufficient water to just cover the ingredients. Mix well, cover and cook until the pumpkin is soft. Bring the curry to the boil then remove from the heat and set aside.

4. Prepare the final flavouring by heating the oil in a small pan or wok, add the mustard seeds and heat until they pop. Then add the grated coconut, shallots, curry leaves and fry until the coconut becomes brown.

5. Add the mixture to the curry, stir well and heat through.

Serve hot with rice and yogurt, absolutely delicious!

Orang Asli hunter with blow pipe