1. Heat the oil in a saucepan, add the onions and garlic and fry until transparent.
2. Add the peppers and fry for a further 5 minutes.
3. Add the spices and salt and stir well.
4. Add the tomatoes and pumpkin.
5. Cook on a low heat for about an hour, adding more liquid only if necessary.
1. Puree the tomatoes in a blender or whisk until smooth.
2. Heat the oil and add the fennel, cumin, mustard and fenugreek seeds.
3. Before the whole spices go brown, throw in the chillis and the turmeric.
4. Add the gram flour and stir to make a roux.
5. Add the tomato juice slowly and bring the mixture to the boil, then cover, lower the heat and simmer for one hour, stirring occasionally.
6. Add the sugar, salt and tamarind and stir well.
7.Just before serving, stir in the coriander leaves.
Aubergines in Coconut Cream
1. Slice the aubergines thinly. You can salt the slices and allow some of the bitter juices to flow out before you rinse and use them.
2. Arrange the layers of aubergines, onions, peppers, Parmesan and seasoning in a greased ovenproof dish.
3. Meanwhile, melt the coconut cream in about 1 pint (570ml) of water and stir until it is smooth.
4. Pour the coconut cream over the aubergines.
5. Bake at 350°F/180°C (Gas Mark 4) for about an hour, covered, or until the aubergines are tender. You can also cook this successfully in the microwave. I would cook it for 20 minutes or so, covered, although exact timing will depend on the size of your dish and the power of your microwave.
1. Fry the onion, garlic and ginger in the oil until the onion becomes transparent.
2. Add the spices and fry for a further 5 minutes.
3. Stir in the other ingredients with sufficient water to cover. You will need to stir the curry as it cooks and add more water from time to time.