Pumpkin erissery

Ingredients

• 2 cups pumpkin (approx 240g, in cubes)
• 1/8 tsp turmeric
• 1/4 cup fresh coconut (or frozen, as small chunks or grated)
• 1 fresh green chili (or 2 if you prefer)
• 1/2 tsp cumin (seeds or ground both fine)
• 2 tbsp coconut (fresh grated or desiccated, as you have)
• 1 tsp coconut oil (or vegetable oil)
• 2 shallots (small, or 1 large or 1/2 small onion, sliced)
• 1/8 tsp black mustard seeds
• 4 curry leaves (approx)
• 1 dry red chili ((small))

Instructions

1. 1

   Place the pumpkin cubes in a pot with the turmeric and cover with water (around 1 cup). Cover and bring to a boil, reduce to a simmer and let cook until the pumpkin is tender, around 5-7 minutes depending on the size of the pieces.

2. 2

   Meanwhile, put the coconut, chili and cumin in a small food processor and pulse them together to a rough paste. Alternatively, grate the coconut, finely chop the chili and grind them with the cumin with a pestle and mortar.

3. 3

   Once the pumpkin has cooked, drain it and mash. Add the coconut-chili paste and mix through. Leave over a low heat to cook slightly.

4. 4

   Meanwhile, dry toast the 2 tbsp coconut in a skillet to be gently brown and set aside (this is to top at the end).

5. 5

   Add the oil to the skillet and add the mustard seeds and shallot slices/onion. Cook for a couple minutes to start softening then add the curry leaves and chili. Cook for a few more minutes - the onion should be at least very soft if not gently browned.

6. 6

   Add the onion and spices to the pumpkin, stir through and cook another minute or two then serve, topped with the toasted coconut (or stir it through).