Serves 3–4
Prep time 15 mins, cooking time 15 mins
Nutrition Average quantity per serving 138 grams: Energy 554 kJ (130 kcal), Protein 3.9 g, Fat total 5.8 g – saturated 0.8 g, Carbohydrate 12.6 g – sugars 7.7 g, Sodium 9 mg

Ingredients

1 Tbsp olive oil

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp fenugreek seeds (optional)

1 onion, finely chopped

1 Tbsp fresh ginger, grated

2 garlic cloves, crushed

1 chilli (optional)

400 g pumpkin, cubed

1 Tbsp turmeric

salt and pepper to season

chopped coriander leaves or flat-leaf parsley

toasted slivered almonds

1. Heat oil in a pan. Toast cumin, mustard and fenugreek seeds for 2–4 minutes until aromatic.

2. Add onion, lightly fry until brown.

3. Add ginger and garlic and sauté for a few minutes. Add chopped chilli (if using).

4. Add pumpkin and turmeric. Lightly fry for 3–4 minutes. Add 1/4 cup of boiling water.

5. Lower the heat, place a lid on the pan and let the pumpkin soften and absorb flavours. Simmer for 5 minutes. (Ensure there is a little bit of moisture in pan.) Once the pumpkin is softened, season with salt and pepper.

6. Sprinkle coriander and slivered almonds over the spiced pumpkin.

Joyce Shankar-Kay