Pumpkin curry

• about 600 g pumpkin or butternut squash, cut into equal size cubes, roasted or microwaved until quite soft

• 1 tsp black mustard or cumin seeds - dry fry for 1 minute
• Fry 1 small red onion, finely chopped in2 tbsp  oil

Add:

• 2 garlic cloves, finely chopped
• 4 tsp finely grated ginger OR 1 small piece, grated, plus 2 tsps ground giner
• 1 tsp ground cumin
• 1 tsp hot chilli powder
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp cinnamon

Cook together for a couple of minutes

Add 1 cup coconut milk or cream, or 1 sachet creamed coconut dissolved in 1 cup hot water, adjust liquid as necessary.

Add cooked pumpkin, stir well until combined/coated, season with salt and pepper to taste,

Serve with:

• a handful of coriander chopped
• lime wedges, to serve
• handful of cashews, lightly toasted (to serve)

Autumn recipes

Pumpkin cake and other recipes... cream cheese dip: cream cheese mixed with pepper and onion chutney...

Pumpkin Dump Cake

It's dangerous using the internet to look up recipes. It's one of the most addictive, timewasting activities there is. One of my favourite websites is She Cooks: here is a great recipe:

Pumpkin Dump Cake

Ingredients:
30 oz can pumpkin pie filling or mix - plain pumpkin mixed with sugar, cinnamon, nutmeg and cloves.
18.25 oz box yellow cake mix
1 stick butter (not margarine) (that’s 1/2 cup for my friends in Canada )
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped pecans (use walnuts if you prefer them to pecans)
whipped cream,  nutmeg (optional)

Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick cooking spray.
Spread the pumpkin pie filling/mix evenly in the bottom of the baking dish. Cover with the cake mix. Sprinkle the cake mix with the chocolate chips and the pecans.
Cut the butter into small cubes and evenly “dot” the top of the cake.
Bake for 40-45 minutes or until golden brown. Serve with whipped cream sprinkled with a light dusting of nutmeg if desired. (Also good plain or with ice cream.)