Sri Lankan Pumpkin and Cashew Curry

Pumpkins are insanely cheap and great at the moment. We used one of our home grown butternut pumpkins, which was probably picked a bit early, as it wasn't as sweet as we would've liked. We have a similar recipe for a broad bean curry, and you could probably subsitute just about any vegetable you like.

Sri Lankan Pumpkin and Cashew Curry:

450g pumpkin

1 small onion, finely chopped

2 garlic cloves, finely chopped

3 green chillies (deseeded and finely chopped)

½ cup raw cashews

8 curry leaves

½ tsp fenugreek seeks

½ tsp turmeric

350mL can coconut milk

1 tsp salt1 tsp black mustard seeds

Squeeze of lemon juice

Cut the pumpkin flesh into 2.5cm cubes and place in a large saucepan with all the remaining ingredients except the lemon and mustard seeds.

Bring to the boil then simmer gently for about 15 minutes, until the pumpkin is just tender.

Grind the mustard seeds in a mortar then mix into the curry. Simmer for a further 5 minutes. Add a squeeze of lemon juice just prior to serving.