1 1⁄2 lbs pumpkin, cut into cubes
1 large onion, sliced
6 button mushrooms, sliced
2 green chilies, finely sliced
2 red chilies, finely sliced
5 cloves garlic, minced
300 ml coconut milk
1 cup water
1 teaspoon turmeric
1 teaspoon curry powder
1 inch ginger, grated
butter (for frying)
Mix the chillis, garlic, ginger, spices, water and coconut milk on a bowl.
Get a large frying pan and heat a bit of butter in it.
Put the pumpkin cubes, mushrooms and onions into the pan and sauté for a few minutes until the onions start to soften.
Then add the coconut mixture then bring the boil then reduce heat and simmer until the pumpkin is tender but not overcooked.
Depending on how large your cubes of pumpkin are, you may need to add more water, 1/2 cup at a time, to keep the pan from getting too dry.
When the pumpkin is cooked and the sauce is thick, take off the heat and let sit for two minutes.
Add a bit of salt, if desired.
Serve over plain white rice accompanied with pappadums and lime pickle.
You may also like a handful of raisins in the curry, or on the side to help counterbalance the heat!