Servings: 4

500g jap/kent pumpkin 500g jap/kent pumpkin
1 red onion. chopped 1 red onion. chopped
4 garlic cloves, finely chopped 4 garlic cloves, finely chopped
4 fresh red chillies 4 fresh red chillies
2 curry leaf stalks 2 curry leaf stalks
4 inches pandan leaf 4 inches pandan leaf
½ tsp turmeric powder ½ tsp turmeric powder
½ tsp mustard powder ½ tsp mustard powder
½ tsp chilli powder ½ tsp chilli powder
pepper pepper
1 tsp roasted curry powder 1 tsp roasted curry powder
½ tsp fenugreek seeds ½ tsp fenugreek seeds
1 tsp salt 1 tsp salt
4 cardamom pods 4 cardamom pods
1 cinnamon stick 1 cinnamon stick
1 tsp sugar 1 tsp sugar
2 cups thin coconut milk 2 cups thin coconut milk
1 cup thick coconut milk 1 cup thick coconut milk

Slice the pumpkin into 1 inch cubes and put into a saucepan
Place the onion, garlic, chillies, curry leaves and pandan leaves into a saucepan along with all the spices and sugar.
Add one cup of thin coconut milk into the saucepan and bring to a boil. Reduce heat and simmer with the lid on for 10 minutes.
When the pumpkin is cooked, add the thick coconut milk and stir through.
Cook for a further 5 minutes to thicken.