Step-by-Step Instructions

1. 1.Prepare the Pumpkin

   Cut 1 small red pumpkin into wedges. Scoop out the seeds from the pumpkin wedges. Optionally, peel the skin off the pumpkin wedges. Set aside the prepared pumpkin.

2. 2.Start the Stew Base

   Heat 1 tbsp of coconut oil in a pan over medium flame. Add 1 cinnamon stick, 2-3 green cardamom pods, and 2-3 cloves to the hot oil. Add 1 inch of julienned ginger and 2-3 julienned green chilies (adjust to taste). Sauté for a couple of minutes until the oil is well-flavored.

3. 3.Cook the Pumpkin

   Add the red pumpkin wedges to the pan. Pour in 1 cup of thin coconut milk. Add salt to taste and 1/2 tsp of homemade garam masala. Stir well and allow the stew to cook on medium flame for 8-10 minutes, or until the pumpkins are cooked to your desired tenderness.

4. 4.Prepare the Second Tempering

   Heat the remaining 1 tbsp of coconut oil in a separate small pan. Add 1/2 tsp of mustard seeds. Once the mustard seeds splutter, add 1 small sliced red onion (shallots). Sauté until the onions turn light brown. Add 1 sprig of curry leaves and stir quickly.

5. 5.Finish the Stew

   Add the prepared tempering from step 4 into the pumpkin stew. Pour in 1/2 cup of thick coconut cream. Stir gently and cook on medium flame for precisely 30 seconds. Give the stew a quick swirl and turn off the flame.