By Pauline D. Loh

Recipe: Indian pumpkin curry

Ingredients (serves 4):
500 g butternut pumpkin, cut into large cubes
1 tsp turmeric
1 tsp chili powder
1 tsp cumin seeds
1 tsp mustard seeds
1 stalk fresh or 1 tbsp dried curry leaves (kurupillai) (optional)
1 red chili, split lengthwise
2 green chili, split lengthwise
500 ml coconut milk (or low-fat evaporated milk)

Method:
1. Heat up a little oil and fry mustard seeds and cumin until the spices pop. Add curry leaves and fry until they turn colour and crisp.
2. Add pumpkin cubes and toss to coat. Add turmeric and chili powders and stir to combine.
3. Pour in the coconut milk and simmer until pumpkin is tender, about 10 to 15 minutes. Do not boil or coconut milk will split and curdle. Season with salt and add the chili toward the end of cooking.
4. Serve hot, with rice or Indian breads.