Pumpkin in Coconut Milk

Serve 6

* 750 g (1 1/2 lb) yellow pumpkin

* 1 cup canned coconut milk

* 2 onions, slice finely

* 3 cloves garlic sliced

* 5 cm ( 2 inch) stick cinnamon

* 2 spring fresh curry leaves

* 3 fresh chillies, split lengthways

* 1 teaspoon turmeric

* 1 teaspoon salt or to taste

peel and seed pumpkin and cut into cubes. in a large saucepan

put coconut milk with an equal amount of water, add all

ingredients except pumpkin and stir while bringing to the

boil over medium heat. Reduce heat and simmer, uncovered

for 10 minutes before adding pumpkin.cover and simmer

until tender. serve with rice and accompaniments.