Cook Book Recipe

.Ingredients:
2.tablespoons sesame seeds
1.tablespoon peanut oil
1.brown onion, finely chopped
3.cloves garlic, crushed
2. Teaspoon finely chopped fresh ginger
1.teaspoon ground cumin
2.taspoon finely chopped red chili
800g pumpkin cut into2 cm cubes
1.cup (250ml) coconut cream
1.cup (250ml) vegetables stock
2.tablespoons fresh coriander leaves

Procedure:
1.Heat the wok until very hot. Add the sesame seeds and stir-fry for 1-2 minutes, or until. Toasted. Remove. Add the oil and swirl to coat. Add the onion and stir-fry for 3 minutes, or until soft and golden. Add the garlic, ginger, spices and chili, and stir-fry for 1 minute, or until fragrant.
2.Add the pumpkin, stir-fry for 1 minute, then pour in the coconut cream and stock and bring to the boil. Reduce the heat and simmer, loosely covered, for 10 minutes. Uncover and simmer for 5 – 10 minutes or until the pumpkin is tender and the liquid has reduced and thickened.
3.Season with salt and scatter with the sesame seeds and coriander.