Ingredients

• 1 kg pumpkin, peeled and diced
• 1-2 tbslp tandoori curry paste
• 2-3 tblsp cream
• toasted coconut to garnish

Method

1. Cook the pumpkin with a dash of water in a covered dish in the microwave for 10 minutes or until tender. Drain.
2. Cook the tandoori curry paste in a small saucepan for 1 minute until fragrant. Add the cream and cook a further minute.
3. Mash or sieve the pumpkin and blend into the tandoori mix.
4. Serve garnished with toasted coconut and fresh herbs.