Ingredients
Method
1.In a large pan, heat the oil and fry mustard seeds until they start to pop. Add the cumin, turmeric and onions, then sauté for 15 minutes or until onions have a decent colour.
2.Add the pumpkin, cashews, ginger and chilli powder, then sprinkle over sugar. Fry, without stirring, until some nuts and pieces of pumpkin are golden. Pour in water, then cover and simmer until the pumpkinis tender. Season with salt, pepper and more sugar to taste.
3.Serve on rice with coriander, a drizzle of yoghurt and pappadums on the side.
It’s so important to taste curries and adjust seasoning as needed, usually with salt or sugar. A squeeze of lemon juice can improve flavours too.
Note
