This curry has been a family favourite for years. The most popular dish on the menu from a busy Afghan restaurant we used to go to outside of Washington DC. One of the most delicious combinations of flavours you could ever imagine, yet it is actually fairly simple with not too many ingredients. Sweet and warming with a rich tomato sauce that is perfumed with ginger.

1/4 whole pumpkin: about 1kg

1 white onion, finely minced

3 cloves garlic, grated

2 inch piece fresh ginger, grated

1 tin tomatoes

1 cup/125ml vegetable or chicken stock

1 tbsp ground coriander

1 tbsp tumeric powder

2 tbsp raw sugar

1 tbsp salt

1 tsp pepper

Peel and cut the pumpkin into large chunks.
Heat a large pot with a tablespoon of vegetable oil.
Fry the onion, garlic and ginger for a few minutes until soft.
Add the rest of the ingredients (except the yoghurt) and stir well.
Bring to a low boil, uncovered for 20 minutes to let some liquid evaporate, stirring occasionally.
Add the lid for the last 10 minutes.
Check to see if the pumpkin is tender and if so, turn off the heat and gently stir.
Serve with a big dollop of yoghurt and a scattering of salt, if desired.