A warm and spicy dish. Take care not to stir too vigorously while the dish is cooking so the vegetables do to disintegrate too much. Excellent with roti and a fresh salad.

1 ½ lb (675 g) pumpkin: 1 large potato
1 medium-sized onion: 1 clove garlic
2 tbs vegetable oil: 1 stick cinnamon (3 inch/7cm)
3 whole cloves: 1 bayleaf
1 tsp cumin seeds: 2 tsp ground coriander
1 tsp garam masala
2 medium-sized tomatoes

Peel and dice the pumpkin and potato into 1-inch (2cm) cubes, having first removed the seeds from the pumpkin. Peel the onion and garlic and slice. Heat the vegetable oil in a pan and fry the onion and garlic until beginning to brown. Add the cinnamon stick, cloves, bayleaf and cumin seeds followed by the ground spices. Fry, stirring for 2-3 minutes. Peel and coarsely chop the tomatoes and add to the pan. Stir in the chopped pumpkin and potato and cook on low heat until the vegetables are tender. Stir occasionally to make sure the mixture does not stick, adding 2-3 tablespoons of water if necessary. Remove the cinnamon and bayleaf before serving. Serves 4.

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