This is a delicious, sweet, dry, fragrant curry, adapted from Mahdur Jaffrey's indispensable World Vegetarian (1998).
olive oil
1 small onion, peeled and finely sliced
about 500g pumpkin, peeled and cubed
tsp ground cumin
tsp ground ginger
tsp salt
tsp caster sugar
tsp cinnamon
tsp cayenne pepper or to taste
cup raisins
cup water
Soften the onion in a couple of tablespoons of olive oil, then stir in the pumpkin and cook until browning at the edges.
Add spices, salt, sugar and raisins and stir to caramelise the sugar. Add water, bring to the boil, cover and simmer on low heat until the pumpkin is soft and most of the water has disappeared.
Serve with couscous or rice.
