1Peel and chop the pumpkin into cubes of around 1 inch.
2Slice the onions thinly and squash the garlic cloves using the back of a spoon.
3Heat the oil in a pot, and once it’s heated, add the onions, raanbaa, curry leaves.
4Stir and cook until the onions begin to turn brown and then add garlic.
5Add the fennel, coriander, cumin, turmeric, red chilli powder, ground cinnamon & cardamom and cook for around one minute, just so that the spices can release their flavours.
6Add the tomato paste and cook for another half a minute.
7Add the coconut milk and water and stir to combine well.
8Add the pumpkin, salt and sugar.
9Cover and cook until the pumpkin pieces turn soft. Ours took around 15 minutes.
10Before switching off the stove have a taste and make any final adjustments.