4 tablespoons vegetable oil
1 large onion, sliced
2-3 cloves garlic, crushed
1 (400g) tin coconut milk
450g pumpkin cut into 2.5cm squares
150g cashew nuts
Salt and pepper to taste
2 tablespoons chopped fresh coriander
1 tbsp tomato puree
1 green chilli, seeds removed and chopped
1 tsp tamarind paste
1dsp coriander seeds
1tsp black onion seeds
1tsp fennel seeds
Salt to taste
Heat a dry frying pan over a moderate heat. Toast the coriander, black onion and fennel seeds and the turmeric for 3-4mins until the coriander seeds begin to pop. Add the oil and heat through.
Add onion, chilli and garlic, cover and cook until soft (about 5-6mins). Add the tamarind paste and tomato puree.
Stir in the pumpkin and cashew nuts, coconut milk and enough hot water to cover the pumpkin.
Season with salt, cover and simmer for 10-15mins.
Before serving stir in the freshly chopped coriander, check seasoning and serve in a bowl with naan bread or on a bed of rice.
For a meaty variation, add some cooked diced lamb with the pumpkin.