Roasting the pumpkin first makes this curry flavourful and naturally sweet. Like many curries, this one tastes better the next day. Recipe and photos: Elien Lewis INGREDIENTS ½ cup coconut oil, melted 500g peeled and cubed pumpkin 3 cloves garlic 4cm fresh ginger 2 teaspoons cumin seeds 1½ teaspoons coriander seeds 6 cardamom pods (husks … Continue reading Recipe: Pumpkin and Chickpea Coconut Curry