Preparation & cooking time: 20 minutes
- 1 small pumpkin/ butternut squash
- 1 medium size onion
- 1 tbsp oil
- 1 tsp mixed mustard and cumin seeds
- 1 dry red chilli, chopped (optional)
- 1 sprig curry leaves
- 1 tsp roasted curry powder
- 1 tsp ground pepper and cumin
- 2 cloves garlic crushed
- salt to taste
- 2-3 tbsp of semi skimmed milk or 1tbsp of coconut powder mixed in little water or warm milk
- water 2-3 tbsp
- 2cm ginger, crushed
1. Cut off the outer skin of the pumpkin/butternut squash. Cut intro 2” strips or small cubes
2. Heat a heavy-based frying pan. Add the oil and fry the chopped onions for 2 minutes. Add the mustard, cumin, half the chopped curry leaves and the chopped red chilli.
3. Add the pieces of pumpkin/ butternut. Sprinkle 1 tsp of salt, add the curry powder, grated garlic, ginger and cook for a couple of minutes. Keep stirring the mixture. Sprinkle two or three tablespoons water, cover and cook on a medium heat for about 10 minutes. Keep stirring to ensure there is just enough water but not too much.
5. Add the milk and when this boils add the ground pepper and cumin powder and the remainder of the curry leaves. Cook for a minute and remove from heat.
Serve with rice, or pitta bread.
From Rice and Kari by Sivakamy Mahalingham – 100% proceeds go to; Breast cancer at ACT Cambridge, Great Ormond’s Street Hospital, a Hindu temple in London and an orphanage in Sri Lanka.