A quick and delicious curry! You can have start to finish supper ready in under 40minutes!
I love the smell of oven roasted pumpkin generously coated with garam masala, if you can get your hands on some fresh curry leaves – you can throw that in the fragrance mix too! Pure bliss.
Easy swaps, use pumpkin, sweet potato or butternut, peeled or unpeeled.
You can use 1 cup halved cherry tomatoes instead of big tomatoes.
I wouldn’t use can tomatoes here but you can, it might change your curry to be more North Indian than South, but life is short!
Serves 4 (or two with amazing leftovers)