Coconut Pumpkin Curry

1In a large pot, combine coconut milk (1 can), ginger (1 tablespoon), garlic (2 cloves), turmeric, coriander, cumin, chili powder (1 teaspoon), and salt. Stir to mix well.

2Add the cubed pumpkin (500 g) to the pot and stir until the pumpkin (500 g) is well coated with the coconut milk (1 can) mixture.

3Cover the pot and let it simmer on low heat for 20-25 minutes, stirring occasionally, until the pumpkin (500 g) is tender.

4Once the pumpkin (500 g) is cooked, taste and adjust the seasoning if needed.

5Garnish with fresh cilantro before serving.

6Serve the coconut pumpkin (500 g) curry hot with rice or naan.