Signature Dish of LadyJane

Pumpkin Curry

1/2kg diced butternut pumpkin
1 finely chopped onion
1 finely chopped tomato
1/2 tsp mustard seeds
1/4 tsp tumeric
4 tblsp oil
400ml coconut cream
200ml water
salt to taste
coriander leaves for garnish

• Heat oil and cook mustard seeds until they burst.
• Add chopped onion and fry until tender.
• Add chopped tomato and tumeric, cook briefly (approx 2 mins).
• Put in the diced pumpkin, salt and water.
• Stir well to coat the pumpkin.
• Add coconut cream.
• Cover and cook until pumpkin is soft - this depends on how small or large you dice.
• Garnish with chopped coriander.

This is ideal as an accompaniment to a very hot curry and kids (mine anyway) love it.