Pumpkin Erissery - Keralan Inspired Curry

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a large saucepan on medium-high heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.

Once toasted, pop the desiccated coconut in a bowl for later. Return the pan to a medium-high heat with a drizzle of oil.

Once hot add the mustards seeds. Stir-fry until starting to pop, 1-2 mins.

Once fragrant remove from the heat and stir in the garlic, toasted desiccated coconut and butter (see pantry for amount) until melted, 1 min more. This is your tadka. Pop it in another bowl for later.

Return the (now empty pan) on a medium-high heat with a drizzle of oil. 

Once hot, add the cumin seeds and curry powder. Stir-fry until fragrant, 1 min.

Then add the coconut milk, vegetable stock paste, turmeric, lentils, the water from the tin, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper and bring to the boil. Once boiling lower the heat and simmer until thickened, 5-6 mins.

Once the butternut has finished roasting, carefully mash half the butternut chunks with the back of a fork.

Stir the mashed and chunks ofr butternut through the lentils along with the spinach and half the coconut tadka spice mix. Simmer until the spinach is wilted and piping hot, 1-2 mins.

Taste, season with salt and pepper if you feel it needs it.