Step 1

Bring a large pan of lightly salted water to the boil. Add the whole pumpkin, ensuring it’s covered with water, return to the boil, then simmer over medium heat and cook for 18-20 minutes until the pumpkin is tender and pierced easily with a skewer. Drain and allow pumpkin to cool slightly, then halve and scoop out seeds. Cut into 5cm chunks, leaving the skin on.

Step 2

Meanwhile, heat the oil in a large pan over low heat. Cook the onion with a pinch of salt, stirring occasionally, for 5-7 minutes until light golden and soft. Add the garlic, ginger, chilli and spices, and gently cook, stirring, for a further 1-2 minutes until fragrant. Stir in the tomato and 1/2 cup (125ml) water, then simmer for 5-7 minutes until the tomato breaks down slightly. Add the cooked pumpkin and lime juice, stirring well to coat the pumpkin in the tomato mixture. Cook for a further 2-3 minutes until warmed through, then stir through the chopped coriander, season and serve.