Instructions: Heat oil in a large saucepan and add the garlic and onion and saute until golden. Add the cumin, chillies, ginger, curry powder and turmeric and continue to saute until the fragrance from the spices become apparent. Add the sugar and continue to saute until the vegetables are soft.

Add the pumpkin (cut into large 4cm. cubes) and 2 cups of the cashews and stir to coat with the spices. Add the water almost to cover and bring to the boil.

Cover and simmer for 30 minutes until the pumpkin is tender but not mushy. Add the coconut cream, yoghurt, coriander and parsley and stir well to dissolve the coconut. Season to taste with salt and pepper. Serve with extra roasted cashews and extra sprigs of coriander.

Eggplant Raita:
Slice the eggplant and brush with oil. Grill both sides until deep golden. Cut into 1cm. cubes and mix with all remaining ingredients. Season to taste and chill before serving.

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