Ingredients: 

• 1/2 incubator pumpkin, cubed

• 2 sweet potatoes, peeled and cubed

• 1 large onion, finely sliced

• 2 tbsp curry powder

• 1 tbsp chilli powder

• 1 tsp cumin seeds

• 1 cup cherry tomatoes, chopped

• 2 cheongyang peppers or green chilli, halved

• 1/2 cup cooking cream

• Water

• Salt and pepper

• Olive oil for cooking

Method:

1. In a pot, heat oil and temper the cumin seeds. Throw in the onions and sauté till soft and golden brown.

2. Next, add the chopped cherry tomatoes and cook till they become soft.

3. Sprinkle the curry and chili powder into the tomato mixture, continue cooking till the powders are toasted and fragrant.

4. Add in the cubed pumpkin, sweet potatoes and cheongyang (or green chilli) pepper. Sauté for a minute or two before adding in half a cup of water and the cooking cream. Season with salt and pepper.

5. Let it simmer gently till the pumpkin and sweet potatoes are fork tender.