Ingredients:

1/2 kg Diced butternut Pumpkin/squash (1.1 lb)
1 Finely chopped onion
1 Finely chopped tomato
1/2 ts Mustard seeds
1/4 ts Turmeric
4 tb Oil
400 ml Coconut cream (About 1 1/2 cup)
200 ml Water (about 1 cup)
Salt to taste
Coriander leaves For garnish

How to Prepare:

Mild sweet curry ideal as compliment to a really hot curry.Heat oil and cook mustard seeds until they burst. Add chopped onion and fry until tender. Add chopped tomato and tumeric, cook briefly approximately 2 minutes). Put in the diced pumpkin, salt and water. Stir well to coat the pumpkin. Add coconut cream. Cover and cook until pumpkin is soft--this depends on how small/large you dice. Garnish with chopped coriander.