Mix chillies, spices, mustard and coconut milk together.

Fry pumpkin, onions, pepper and mushrooms until the onions are soft.

Add the coconut mixture and summer until squash is tender and sauce is thick, adding extra water if required.

• 700g of pumpkin, diced (alternatively use butternut squash)
• 1 large onion, peeled and thinly sliced
• 1 medium green pepper, chopped
• A handful of button mushrooms, sliced
• 2 green chillies, deseeded
• 2 red chillies, deseeded
• 2 cloves of garlic, peeled and crushed
• 300 ml of coconut milk
• 1 teaspoon tumeric
• 1 teaspoon curry powder
• 1 teaspoon ginger
• 1 teaspoon mustard
• seasoning

• Long grain rice
• Lime pickle
• Poppadoms