Pakistani pumpkin and green pea curry
1kg pumpkin chopped in small cubes / 1 medium chopped onion / extra virgin oil / 200g green peas / 1tbs ground ginger / 1tbs ground garlic / 1 chopped fresh red chilli pepper / ½ tsp red chilli powder (optional) / salt and pepper to taste / 1 tbs cumin seeds / chopped fresh green coriander for garnish / single cream (optional)
Add oil to a pan on a medium heat. Add cumin seeds and fry for 40 seconds, then add everything except the pumpkin and cream and cook for 4 minutes. Then add the pumpkin and a little bit of water (or the cream if you prefer). Stir, cover, and leave for 5 minutes. Keep stirring from time to time until the pumpkin is tender. Add the green peas and cook for 8-10 minutes. Garnish with fresh green coriander and serve with naan bread or rice.
With thanks to the Rose Hill Asian Women’s Group in Oxford.