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Portions

Servies 4 ppl

Ingredients:

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Method

  • Step 1:Preheat the Oven to 180° C. Mix the Pumpkin, Olive Oil & 1/2 Tsp of Sea Salt. Put them on a baking tray and bake for 30 minutes.
  • Step 2:Heat 2 Tbsp of Rapeseed Oil over medium heat in a wok. Add in the Black Mustard Seeds and stir until they start popping.
  • Step 3:Add in the Onion, stir-fry until it starts to become transparent. Add in the Garlic, Ginger, Red Chillies & the Fresh Coriander Stalks. Stir-fry for another 2 minutes.
  • Step 4:Add in all the ground spices and salt. Turn the heat to low and stir-fry for another 2 minutes until fragrant.
  • Step 5:Add in the chopped Tomatoes and Water. Cook for another 2 minutes. Add in the Coconut Milk & Pumpkin. Get the dish to boil and simmer it for approx. 10 minutes.
  • Step 6:Finally, add in the Maple Syrup and mix well. Serve with the Coriander Leaves and Cashewnuts on top.
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