Pumpkin curry is a great alternative dish for vegetarians, or anyone that’s just fancying a change. It’s packed with vegetables and flavour, and will no doubt become one of your mealtime favourites.
Soak your lentils and cashew nuts in water. Whilst they are soaking, grab the pumpkin and cut it into quarters, scooping out all the seeds.
Cut the pumpkin into small chunks and place on a baking tray. Season with salt and pepper and then roast at 180 degrees for around 20 minutes.
While the pumpkin is cooking, in a food processor, blend your cooked rice, buttermilk, ginger, lentils and cashew nuts.
In a large pot, heat the sesame oil, adding in the dried chilli, mustard and cumin seeds.
Then, mix in your buttermilk and rice mixture into the pot, adding your curry leaf on top.
Cut your green chilli, green beans and Swiss chard. Then, once the pumpkin is cooked, add everything into the pot and stir in.
Serve alongside some rice and top with coriander.