Spice up your Halloween with this Pumpkin dish


  • 3 tblsp ghee or sunflower oil
  • 500 g onions diced
  • 10 cloves (70g) garlic blitzed or finely chopped
  • 800 g peeled and cubed pumpkin
  • 400 g tin chopped tomatoes
  • 1 tblsp grated jaggery (belam, gur) or muscavado sugar
  • 100 ml warm water or (vegetarian) stock
  • handful of coriander leaves for garnishing
  • spice blend:
  • 1 tsp mustard seeds, whole
  • 1 1/2 tsp cumin seeds, ground
  • 1/2 tsp chilli flakes (to your own taste and heat tolerance!)
  • 3 tsp coriander, ground
  • 2 tsp dried channa dahl (blitzed)
  • small handful curry leaves (crushed)
  • 2 tsp powdered turmeric powder
  • 2 tsp green saffron’s garam masala
  • pinch salt (5g)


  • Heat the oil in a heavy bottomed pan, on a medium flame. Add the mustard seeds and let them splutter and spit. (Be careful not to let the hot fat jump out, onto you!)
  • Immediately, add the onions and stir for a minute or two then add the garlic and allow to sweat down and become soft.
  • Then add the cumin, chilli flakes, coriander, channa dahl, curry leaves, turmeric, Green Saffron Garam Masala and salt. Stir to combine everything and cook for two or three minutes.
  • Add the cubes of pumpkin, the tomatoes, jaggery (or muscavado) and the water (or stock) pop the lid onto your pan and allow it all to cook (covered) on a low heat for about 15 to 20 minutes, or until the pumpkin is lovely and soft to the bite.
  • Sprinkle with the coriander leaves and serve immediately with mounds of Green Saffron’s Basmati rice, Naan breads or salted and baked ‘Golden Wonder’ potatoes.

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