Add coconut milk, turmeric, remaining ¼ teaspoon curry powder, remaining teaspoon salt and two pieces of the roasted pumpkin for flavor. Simmer gently for 3 to 4 minutes, then turn off the heat.

Simple things can do big wonders in one pot. These curry recipes bring bold taste from every corner. Just one bite can feel ...

I cook the pumpkin separately to the rest of this curry so it absorbs the stock flavour ... easily be swapped out for silverbeet or kale. Any green leafy vegetable gives a nice colour contrast ...

Place the pumpkin in a pot with cinnamon stick, green chillies, 5 curry leaves, fenugreek seeds, turmeric, salt, red chili powder, and 400ml of water. 2. Bring to a boil, then cook uncovered for 12–15 ...