Ingredients

• 2 tablespoons ghee, melted
• 1 teaspoon cumin seeds
• 1 small cinnamon stick
• 20 fresh curry leaves
• 1 large brown onion, finely chopped
• 4 garlic cloves, crushed
• 4cm-piece ginger, peeled, grated
• 1 long fresh red chilli, finely chopped
• 1 teaspoon turmeric
• 3 teaspoons garam masala
• 2 ripe tomatoes, chopped
• 270ml can coconut milk
• 1kg Kent pumpkin, peeled, cut into roughly 5cm pieces
• 60ml (1 ⁄4 cup) water
• 400g can kidney beans, rinsed, drained
• 12 large (about 450g) green prawns, peeled leaving heads and tails intact
• 1 ⁄4 cup fresh coriander leaves
• Lemon wedges, to serve
• Roti bread or gluten-free bread, to serve (optional)

Method

• Step 1 Heat 1 tablespoon ghee in a saucepan over medium-low heat. Cook cumin and cinnamon for 1 minute. Stir in curry leaves for 1 minute. Cook onion for 3 minutes, until softened.
• Step 2 Cook garlic, ginger and chilli for 1 minute. Cook turmeric and 2 teaspoons garam masala for 1 minute. Cook tomato for 3 minutes, until softened. Add milk. Bring to a simmer. Reduce heat to low. Cover. Cook for 5 minutes.
• Step 3 Add pumpkin and water. Cook, covered, for 10 minutes. Add beans. Cook, covered, for 10 minutes, until pumpkin is tender.
• Step 4 Meanwhile, preheat barbecue grill on medium-high. Toss prawns in remaining ghee and garam masala. Cook, turning, for 4 minutes, until pink.
• Step 5 Top curry with prawns. Serve with coriander, lemon and bread, if using.