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This Diwali chef Sarah Woods is making use of all extra pumpkins knocking around by serving up a simple Sri Lankan curry that uses only a handful of ingredients.

She demonstrates the best way to cut up your pumpkin for cooking and tells us how to turn the discarded seeds into a delicious extra snack.

To watch this with subtitles, go to Â鶹Éç iPlayer and search for Morning Live from 30/10/24.

RECIPE BELOW!

Ingredients:
800g-1kg peeled and chunkily diced pumpkin/squash
3-4 heaped tbsp coconut oil (I used solid cold pressed)
1 tsp black mustard seeds
Stick of cinnamon
12-14 curry leaves
1 and a half brown onions, finely sliced half moon
2 green finger chillies, sliced in half lengthways
2 tsp chilli powder, or less to taste
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp fine sea salt or to taste
coriander to garnish, optional

Method:
1. Place your pumpkin/squash on a lined tray, drizzle over a little coconut oil, season with salt and roast in a 180c oven until cooked through and golden. You can also use an air fryer for this step.

2. Meanwhile melt and heat the coconut oil in a large frying pan on a medium to high heat, then add the whole spices to the hot oil: mustard seeds and cinnamon, you want the seeds to splutter a little. Then add in the curry leaves before adding the sliced onions and chillies. Give everything a good mix together and reduce the heat to low-medium.

3. Now we want to cook these onions low and slow, and allow them to turn golden and caramelised; this will take time, say 15-20 minutes so don’t rush. Take time to enjoy and breathe in the aromas – these are incredible!

4. Next add the ground spices and salt, you want these to toast off a little – about 30 seconds - before placing in the cooked pumpkin/squash. Stir everything together for a couple of minutes, ensuring these are well mixed and coated with the spices, oil and caramelised onion.

5. Taste and adjust the seasoning accordingly – you may want to add a touch more salt.

6. Garnish with fresh coriander before serving with plain basmati or coconut rice, sambals or raita and crunchy poppadoms for texture. I also like to stuff this pumpkin into crispy dosas!

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