Pumpkin in Coconut Milk

This is a colorful dish which makes anyone happy plus it contains many nutritionlal values (Vitamin C, beta carotene and minerals) to boost immunity. It's perfect on a day when you need to pick yourself up.

I have incorporated beneficial spices such as mustard seed, fenugreek seed and fennel seed along with my favorite herb, coriander leaves and roots to makes this dish a favorite to any nutritionist while keeping the dish delicious and satisfying.

Ingredients

• 1/4 of pumpkin chopped into rough squares (1 inch squares)
• 3 shallots diced fine (or 1/2 red onion)
• 2 garlics chopped fine
• 1 cm ginger (julienne)
• 1 to 2 coriander roots sliced  thin
• 1 bunch corriander chopped
• 2 fresh red chilies sliced thin (adjust according to taste)
• 1 teaspoon tumeric
• 1/4 teaspoon mustand seed mix with 5 fenugreek seed and 10 fennel seed 
• 1/2 cup coconut cream 
• 1/2 cup water
• pinch of salt
• 1 tablespoon oil

Directions

• Heat oil in pan.
• Add mustard seed, fenugreek seed and fennel seed mix.
• Add onion, garlic, ginger, corriander roots, chillies and cook till fragrant.
• Add the pumkin, tumeric and stir.
• Add a bit of salt and pour the water.
• Close with a lid and allow the pumpkin to cook and soften.
• Add a bit more water if dish is too dry.
• Once the pumkin is fully cooked and broken, add the coconut milk.
• Stir till everything is nicely incorporated.
• Take off the heat and add the corriander leaves to finish.

Best served with hot white rice or lemon rice and expect a smile back for the cook.

Happy cooking !