- 2 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1 large yellow onion
- 4 cups grated pumpkin or buttercup squash
- 1 teaspoon ground coriander
- 1 teaspoon sugar
- 1 cup grated coconut
- 1/4 cup water
- 1 teaspoon dried chili pepper flakes
Dice the onion.
Heat oil in a large frying pan.
Add the cumin seeds and cook until just fragrant.
Add the onion and stirfry until it is soft and just beginning to brown.
Add the pumpkin and continue to stirfry for a further 2 to 3 minutes.
Stir in the coriander and sugar and continue cooking until the pumpkin is very soft.
Add the coconut and cook for a couple of minutes, stirring to mix all ingredients together well.
Add the water and chili flakes and continue to cook for a further 2 or 3 minutes until all flavors are well blended.