91热爆

Ingredients (serves 4)

• 800g-1kg peeled and chunkily diced pumpkin/squash
• 3-4 heaped tbsp coconut oil
• 1 tsp black mustard seeds
• Stick of cinnamon
• 12-14 curry leaves
• 1 and a half brown onions, finely sliced half moon
• 2 green finger chillies, sliced in half lengthways
• 2 tsp chilli powder, or less to taste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp fine sea salt or to taste
• Coriander to garnish, optional

Method

1. Place your pumpkin/squash on a lined tray, drizzle over a little coconut oil, season with salt and roast in a 180c oven until cooked through and golden. You can also use an air fryer for this step.
2. Meanwhile melt and heat the coconut oil in a large frying pan on a medium to high heat, then add the whole spices to the hot oil: mustard seeds and cinnamon, you want the seeds to splutter a little. Then add in the curry leaves before adding the sliced onions and chillies. Give everything a good mix together and reduce the heat to low-medium.
3. Now we want to cook these onions low and slow, and allow them to turn golden and caramelised; this will take time, say 15-20 minutes so don’t rush. Take time to enjoy and breathe in the aromas – these are incredible!
4. Next add the ground spices and salt, you want these to toast off a little – about 30 seconds - before placing in the cooked pumpkin/squash. Stir everything together for a couple of minutes, ensuring these are well mixed and coated with the spices, oil and caramelised onion.
5. Taste and adjust the seasoning accordingly – you may want to add a touch more salt.
6. Garnish with fresh coriander before serving with plain basmati or coconut rice, sambals or raita and crunchy poppadoms for texture. I also like to stuff this pumpkin into a parotta!