Pumpkin with Ginger and Turmeric

Peel the pumpkin and remove the seeds. Wash it and dice into 2cm cubes.

Heat up the olive oil in a large non-stick frying pan and add the onion. If you don’t have a very large frying pan, then you may want to use two to fit all the pumpkin comfortably. Soften the onion for 5 minutes over a medium low flame.

Add the garlic, ginger, turmeric and rosemary and stir well.

Leave it to cook for a couple of minutes, then add the pumpkin and a little salt and pepper.

Cook on a low-medium flame, partially covered for 15-20 minutes. Once the pumpkin has softened, take the lid off, increase the heat and leave it to cook for another 5-8 minutes until the pumpkin turns golden brown.

Serve warm or at room temperature.

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