Deliciously tender roasted sweet pumpkin cooked in a homemade curry paste with spices such as mustard seeds, cinnamon, turmeric, cumin, coriander and fresh chiili with a coconut milk base. Medium to mild heat. Absolutely delicious and a great vegetarian meal that satisfies.

Serving Suggestion: Pair with steamed jasmine rice, this is sold separately and can be purchased here

About your cook, Kate, (Elanora)

My love and passion for food plays a large role in my life. I have been working as a home economist for the past 10 years for a well known Australian weekly magazine and their cookbooks, as a recipe developer and writer. I love travelling abroad and all over Australia where I can immerse myself in their regions, culture and their particularly their food. I LOVE cooking all types of cuisines but I particularly enjoy cooking recipes to suit certain modern day diets such as low carb, low fat, gluten free or paleo. I also enjoy cooking meals, especially street-style food, from across Asia and the Middle East. I look forward to sharing some of these favourites with you and bringing them to your table.