Ingredients:
1 ½ tsp mustard seeds
600ml light coconut milk
1 tbsp (heaped) garlic, roughly chopped
1 tbsp (heaped) ginger, roughly chopped
1 small green pumpkin or a small butternut squash, de-seeded and cut into bite sized pieces
½ red onion, thinly sliced
½ tsp ground turmeric
20 curry leaves, fresh or frozen
1 x 3cm leeks, thinly sliced (white part only)
1 tsp salt
Method:
Start by preparing the sauce: Blend together the mustard seeds, coconut, garlic and ginger then turn into a bowl and set aside.
Cut the pumpkin/squash into bite sized pieces, leaving the skin on.
Place the cut pumpkin/squash in a clay pot or large flat bottomed saucepan and cover with the prepared sauce.
Bring to a simmer over medium-high heat. Add the turmeric, curry leaves, leek and red onion.
Bring to a simmer and continue simmering for around 20 minutes or until the pumpkin pieces are tender.
Season to taste with salt, turn into a warmed bowl and serve.
