3 tbsp coconut oil
500g Japanese pumpkin, seeds removed, skin on, cut to large dice
1 onion, finely sliced
1 loosely-packed cup curry leaves
3 cloves garlic, bruised
½ tsp turmeric
coconut paste (recipe below)
½ tsp black mustard seeds
1/3 cup fresh coconut, grated
6 black peppercorns
To make coconut paste, combine all ingredients in a spice grinder (or mini food processor) and blend to a fine paste. Set aside.
In a large saucepan heat 2 tbsp coconut oil over medium-high heat. Add pumpkin, onion, curry leaves, garlic, ½ tsp salt, turmeric, coconut paste and 1 cup of water. Leave to simmer, uncovered, until the pumpkin is soft and all the liquid has evaporated. Stir through remaining coconut oil before serving with steamed rice.
Charu is a cook at Free to Feed a not-for-profit social enterprise that delivers a number of food-orientated initiatives through their HQ in Thornbury. Charu was a chef and restaurateur in her hometown Colombo, Sri Lanka’s coastal capital. Now living here in Melbourne with her young son, the two of them love making home videos of cooking together. She shares her expertise and passion for great food with such joy.