Creamy Pumpkin with Garlic and Mustard

Any type of pumpkin can be used. Butternut will give you a slightly sweeter dish. I like to peel the pumpkin, but it can be cooked unpeeled. 

METHOD

1. Peel and cut pumpkin into cubes 2-3cm 
2. Heat oil and fry curry leaves until fragrant. 
3. Add onions and chillie  fry till onions are soft. 
4. Add pumpkin, salt, pepper, turmeric, and 400ml coconut milk. 
5. Cook till pumpkin is soft. 
6. Mix the 200ml coconut milk with mustard and garlic. 
7. Stir into pumpkin and simmer till it thickens. 

INGREDIENTS 

1/4 of a pumpkin
4 tablespoons olive oil
2 sprigs of curry leaves
1 onion
2 green chillies
1 tsp salt
1/4 tsp white Pepper
1/2 tsp Turmeric
1 x 400ml and 1 x 200ml coconut milk
1 tsp Mustard
3-4 cloves of garlic