Step 1

OPTIONAL STEP: I prefer my pumpkin caramelised so instead of cooking it in the curry sauce, I roasted it in the oven. I drizzled 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.

Step 2

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.

Step 3

Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.

Step 4

Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.

Step 5

Now add all the ground spices and 1 tsp 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.

Step 6

Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.

Step 7

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.

Step 8

Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.

Step 9

Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti. A side of spicy coconut kale goes really well with it too.