Ingredients

• 800g pumpkin or squash, cut into bite-sized chunks
• 3 tbsp nut oil
• ½ tsp dried chili flakes
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp mustard seeds
• 2 curry leaves
• 1 garlic clove, minced or finely grated
• 1 onion, finely diced
• 20 radishes, sliced into thick rounds
• 2 fresh, ripe tomatoes, chopped

• Prep Time: 5 minutes
• Cook Time: 20 minutes

• Total Time: 25 minutes
• Yield: Serves 4

Preparation

• Cook the pumpkin in boiling water for 8-10 minutes or until tender. Drain and set to one side.
• Heat a large frying pan, add the oil and once hot add the chilli, turmeric, cumin, mustard seeds and curry leaves and cook for a minute or two until they are fragrant taking care to not burn. Add the garlic and cook for a further 30 seconds.
• Add the onions and sauté for one minute, add the radishes followed by the pumpkin. Season with a good pinch of salt and cook until the vegetables are tender and just about to start to crisp on the outside.

• Stir through the chopped tomatoes and serve with chapattis