Leftover pumpkin curry

Chop up roughly 900g of pumpkin (squash works well too)into cubes around 2x2cm

Drizzle with oil and season with salt and pepper. If you have left over veggies most would work well if you roast them alongside the pumpkin (Eg. Sweet potato, Peppers, courgette, cauliflower)

Put pumpkin into a preheated oven (180 deg) for around 10 minutes or until some colour is seen on the veg (this will also be cooked in the sauce later on so does not need to be completely soft).

Put 2 tbsp of oil into a deep saucepan, add in grated ginger, garlic and chopped onion.

Cook until golden (add in a splash of water if the onion starts to catch slightly)

Add in curry leaves, star anise, chopped coriander stalks, until the curry leaves crisp up slightly.

Add turmeric powder, cumin powder, cinnamon powder – mix through the rest of the ingredients.

Add tomatoes and coconut milk (season to your taste).

Bring to the boil. Move to a low heat and simmer for 45 mins or until sauce thickens.

Add in roasted veg for the last 15 mins. Serve and enjoy!