3 tsp vegetable or olive oil.
1/2 tsp ground ginger
1/2 tsp fennel seeds
1/2 cumin seeds
1/2 tsp coriander seeds
1/2 tsp cinnamon
3 cloves
1 or 2 dried chillies
2 or 3 dried curry leaves
3 cloves of garlic
1 kg (2,2 lb) peeled and chopped pumpkin
pinch of salt
400g tin of coconut milk
300ml water
1 tbsp peanut butter
Method.
Grind the fenel, cumin, coriander and cloves before you start to cook.
Heat the oil in a large saucepan and add all the spices, chillies and curry leaves on the lowest heat.
After 5 minutes add the pumpkin and salt and stir so all chunks are coated in oil and spices.
Turn up the heat and add the coconut milk and peanut butter.
Bring to a vigorous simmer for 5 minutes then add the water.
Cook until the chunks can be broken up with a spood (or use a blender)
Season before serving.
I made this this week, and is really very good.
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