Spiced Pumpkin

Ingredients :
1 tablespoon vegetable oil
50 g red lentils
1 teaspoon black mustard seeds
6 dried curry leaves
2 cloves garlic, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
4 spring onions, chopped
600 g peeled and chooped butternut pumpkin
500 ml water
15 g shredded coconut

Method:
1) Heat ghee in pan and add lentils, seeds and 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 4 spring onions, chopped 600 g peeled and chooped butternut pumpkin 500 ml water 15 g shredded coconut d curry leaves and cook stirring until lentils are browned and
seeds pop. Add garlic, spices and spring onions, cook stirring until spices become nice and fragrant.

2) Add pumpkin and water and simmer covered 10 minutes. Add coconut milk, cook uncovered for about 5 minutes and the pumpkin is tender.