Tender pumpkin and pea curry

1.Heat the oil in a heavy-based saucepan or high-sided frying pan over medium heat.

2.Add the poppy and mustard seeds, then sauté until the seeds begin to pop. Turn the heat down and add the onion. Fry gently until they begin to colour, then add the garlic and spices, cooking for 3-5 minutes until they give off their aroma.

3.Add the peas, tomatoes, tamarind paste, water and pumpkin, then bring to a simmer. Cook until pumpkin is just tender – about 15-20 minutes. Add salt to taste.

4.Garnish with coriander and serve with a drizzle of yoghurt, rice, poppadoms and chutneys.