Our Indian-inspired pumpkin coconut recipe makes a warming and healthy lunch or dinner. It’s quick to make, delicious and naturally vegan.

Serves 3

Ingredients

• 3 cups chopped pumpkin
• 1 tbsp oil
• 1 tsp mustard seeds
• 2 red chillies cut into half
• A sprig of curry leaves
• ¼ cup freshly grated coconut
• 3 green chillies
• 1 tsp jeera [cumin seeds]
• Coriander leaves for garnishing
• Salt as needed

Preparation method

1. Heat oil in a pan. Then add mustard seeds and red chillies.
2. Once the seeds start sputtering add the pumpkin pieces.
3. Sprinkle enough salt and close the pan with a lid.
4. After five minutes, check to see if the pumpkin pieces are cooked. If not, leave for another five minutes.
5. Grind the coconut, green chillies and jeera to a paste.
6. Once the pumpkin pieces are cooked, add the paste.
7. On low heat, cook for another five minutes and then turn off the heat.
8. Transfer to a serving bowl and garnish with chopped coriander leaves.

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