Hot Pumpkin with Fennel Powder

Ingredients (Serves 6)

1 pumpkin

2 tbsp olive oil

1 large onion, sliced

1/2 tsp cumin seeds

1 red chilli

1 tsp roasted chilli powder

½ tsp mustard seeds

100ml of coconut milk

2cm piece ginger, crushed

2 cloves garlic, crushed

½ tsp turmeric powder

1 tsp roasted fennel powder*

Sprig of curry leaves, chopped



  1. Skin the pumpkin, remove the seeds and cut into small pieces
  2. Heat the oil in a frying pan and sauté the onion
  3. Add the mustard seeds, cumin, crushed garlic and ginger to the pan
  4. Add the roasted chilli powder, turmeric and ¼ cup water
  5. Cook for five minutes on a high heat
  6. Add the coconut milk and leave on the heat until the sauce thickens
  7. Finally sprinkle the chopped curry leaves and the fennel powder.

Serve with rice

*Fennel powder- in a frying pan add 2 tbsp fennel seeds, dry roast with 1 tsp of rice, 1 tsp desiccated coconut, and a piece of cinnamon . When brown take it out and let it cool. Grind this to a powder and keep in a jar.

This recipe is from the book Rice and Kari by Sivakamy Mahalingham. From the sales of this book, 100% of proceeds go to: Breast cancer at ACT Cambridge, Great Ormond’s Street Hospital, a Hindu temple in London and an orphanage in Sri Lanka.