Pumpkin curry Ingredients: 500 g pumpkin 1 tablespoon ghee 1 onion 1 cm ginger 2 cloves garlic 1 teaspoon black mustard seeds

1/4 teaspoon cumin 1/4 teaspoon black cumin 1/2 teaspoon garam masala 4-5 dried curry leaves 1/2 teaspoon dried chili or as desired 1/2 teaspoon tumeric powder 400 ml coconut milk 250 ml passata salt Peel and cut pumpkin in more or less equal pieces. Chop onion and garlic, finely grate ginger. Melt ghee in a pot and sautee onion for a few minutes, add ginger, garlic and spices and sautee for a few more minutes. Then add pumpkin, passata and coconut milk. Cook over medium heat for 35-40 minutes. Season with salt and chili flakes.