This is a great recipe after Thanksgiving when pumpkins are real cheap and are easy.
1 Tbsp. oil
3 cups cubed (1 inch) pumpkin
½ tsp mustard seeds
1 strand (8 leaves) of fresh curry leaves
½ Tbsp. Ginger
Cilantro leaves to garnish
Salt to taste
Heat oil in a wok. Add the mustard seeds and wait till they sputter. Add curry leaves, add the ginger, stir well, and add the pumpkin and salt (about 1 Tbsp. will work). Stir well and cook on low to medium flame. In about 7-8 minutes, the pumpkin will be cooked. Coconut milk. Stir and let cook for about 2-3 minutes. Add the Cilantro leaves to garnish. Done! Serve with flatbread or rice.