Page 261 - YC Cooking School

What to do:

1. Heat the coconut oil in a heavy-based pot and gently sauté the onions, chili, mustard
seeds and curry powder for a couple of minutes or until the onions are soft and
translucent and the spices begin to smell fragrant (about 5-7 minutes).
2. Add the cubed pumpkin together with the water and season with salt and black
pepper.
3. Cover with the lid and cook over a medium to low heat for about 10 minutes or until
the pumpkin is cooked through. Note: You may need to add a splash more water if
the liquid evaporates before the pumpkin is cooked.
4. Add the coconut cream, taste and adjust the seasoning if need be.
5. Serve alongside steamed jasmine rice or flatbread and garnish with fresh coriander

and toasted almonds. Note: To keep the almonds crispy, add them just before serving.

© Recipe copyright of Kamini Pather

Learn to cook online at learn.yuppiechef.com

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