Pumpkin & Coconut Curry

|Pumpkin & Coconut Curry|pumpkin red chilli|900g pumpkin peeled deseeded and chopped into small chunks1 onion thinly sliced into half moons1 red chilli deseeded and finely chopped1 cinnamon stick20 fresh curry leaves1 teaspoon cumin seeds1 teaspoon turmeric1 can coconut milk2 tablespoon lemon juice5 tablespoon vegetable or sunflower oil1 teaspoon salt or to taste|1. Preheat oven to 200C. Toss chopped pumpkin in oil sprinkle with salt and spread onto a baking tray. Cook for 15 mins. Do not allow to brown.2. Heat oil in a large frying pan. Add the cumin seeds and cinnamon stick and cook for a few seconds. Turn heat down and add onion stir and cook until soft but do not allow to brown. Add turmeric chilli and curry leaves. Stir and fry for 2 mins.3. Add coconut milk and bring to a boil. Reduce to a simmer and add pumpkin. Cover and simmer for 10 mins until pumpkin is tender. Add lemon juice and check seasoning. Serve with basmati rice.|30.00 minutes|1|/boxmaster