Ingredients:

• 500g pumpkin (cubed)

• 1 onion (sliced)

• 2 garlic cloves (crushed)

• 1 sprig curry leaves

• 1 tsp mustard seeds

• ½ tsp turmeric powder

• ½ tsp chili powder

• 1 tsp curry powder

• Salt to taste

• 200ml coconut milk

Instructions:

1. In a pan, heat oil and add mustard seeds. Let them splutter.

2. Add onions, garlic, curry leaves and sauté until golden.

3. Add pumpkin cubes, turmeric, chili powder, curry powder, and salt. Stir to coat.

4. Pour in coconut milk and simmer covered on low heat for 10–15 minutes, until pumpkin is soft but not mushy.

5. Adjust seasoning. The curry should be mildly sweet and creamy.

6. Serve with rice and a side of fried chilies or papadam.