Pumpkin Curry

This recipe is an adaption of one featured in the August Issue of 'Delicious' Magazine, Australia. The original is by celebrity chef Ben O'Donoghue. The original recipe called for the pumpkin to be boiled whole. I love the flavour of roasted pumpkin, so roasted it instead.

This basic tomato sauce is a good base for any vegetables or even meat. It would be nice to stir through some nice grilled chicken.

1.2 kg butternut pumpkin

1 onion, sliced

1 tbsp finely grated ginger

3 cloves of garlic, finely chopped

1 small bunch coriander, roots and leaves chopped separately

1 red chilli, finely chopped

2 tsp ground coriander

1 tsp ground turmeric

3 large tomatoes, chopped

Juice of one lime

Yoghurt, basmati rice and indian breads to serve

Preheat the oven to 190C. Chop the pumpkin into bite-sized pieces - leave the skin on. Place the pumpkin on a roasting tray, drizzle with olive oil and season with salt and pepper. Roast in the oven for 30-40 minutes or until soft and golden around the edges.

Fry the onion gently for 3-4 minutes until soft and lightly golden. Add the garlic and ginger and cook for a further 3 minutes. Add the coriander roots, chilli and spices and cook for 1-2 minutes or until fragrant. Add the chopped tomatoes and about 1/2 cup of water or enough to moisten. Simmer gently until the sauce is thick and the tomatoes have broken down - about 10 minutes.

Add the pumpkin to the tomato sauce along with the lime and coriander leaves.

Serve with yoghurt, rice and indian breads.