Pumpkin Curry [Butternut Squash]
1/2 kg diced butternut pumpkin1 finely chopped onion
1 finely chopped tomato
1/2 tsp mustard seeds
1/4 tsp tumeric
4 tblsp oil
400 ml coconut cream
200 ml 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 your dish.
Garnish with chopped coriander.
This is ideal as an accompaniment to a very hot curry and kids (mine anyway) love it.
From Signature Dish of LadyJane
