Ingredients
500g pumpkin
1 medium size onions
100-150 ml coconut milk (or more if you wish; I use the tinned TCC coconut milk)
2 medium size green chillies (optional) or a teaspoon of curry powder (optional)
olive oil
2 tablespoons salt to taste
Method
Chop the onions into small pieces and simmer them in olive oil in a frying pan.
The pumpkin should be cut into 1cm cubes without the skin and the seeds.
When the onions are golden brown in colour, add the pumpkin pieces and the chillies to the pan and cook in low heat so that the pumpkin pieces get cooked. Let it cook for a while covering the pan with a lid. The pumpkin will cook in its own juice.
When the pumpkin is soft and cooked, add salt to taste and add the coconut milk.
Mix the contents well, mash the pumpkin pieces slightly with the back of the spoon and allow it to cook for 3-5 minutes.
Serve with rice, cooked pasta, or bread.
Author
Selvie Balaratnam
Selba Farm
Mernda