Pumpkins come into season from about March. The flavour and texture of this curry will change with the variety of pumpkin used. Butternuts are wetter than say, a Queensland blue or crown pumpkin which, with its dense texture, produces a much thicker final curry. I this is the case, add a little extra stock or water. The photo here is a little old as I printed this recipe in NEXT magazine many years ago, but it still tastes good; it's a classic recipe that will look fabulous served in a wide ceramic bowl with chopped coriander.

Ingredients

• 1 tblsp oil
• 1 onion, peeled and finely diced
• 1-2 tblsp curry paste, use Thai or Indian
• 1 kg potatoes, peeled
• 400 ml can coconut cream (1¾ cups)
• 1 cup chicken stock
• 400 grams pumpkin, peeled
• ½ cup non-fat plain yoghurt
• 1/4 cup chopped fresh coriander

Method

1. Heat the oil in a frying pan and cook the onion until soft but not brown. Add the curry paste and cook 1 minute or until the mix is very fragrant.
2. Cut the potatoes into 3cm pieces and add to the pan with the coconut cream and chicken stock, stir, cover and simmer gently for 10 minutes.
3. Cut the pumpkin into 3cm pieces and add to the pan. Cover and continue cooking until the vegetables are tender. Add the yoghurt and coriander. Do not boil again as the yoghurt will split.
4. Serve with crispy poppadums.