Method
Step 1
Preparation: Prepare all ingredients as indicated above.
Step 2
Pumpkin seeds: Place a small pan on high heat and dry toast the pumpkin seeds for 2 minutes until most of them have popped. Toss often to make sure they don’t burn. Remove from stove and set aside.
Step 3
Butternut: Use a potato peeler to peel the butternut, then dice it into 1cm cubes and discard the seeds.
Step 4
Curry: Place a large pot on medium-high heat and add a knob of butter and a drizzle of olive oil. Add the onion, ginger and chilli and cook for 5 minutes. Add the Jalfrezi Spice Mix and the garlic and cook for 1 minute until fragrant. Then add the tomato paste and cook for 30 seconds to a minute before adding the butternut cubes, tomatoes, bell pepper and water (see quantity above for the curry). Cover the pot with a lid and let it simmer (gently boil) for 20-25 minutes until the butternut softens and the sauce thickens.
Step 5
Rotis: Place a large dry pan on medium-high heat and toast the rotis for 30 seconds a side.
Step 6
Serve in a bowl, topped with the yoghurt, pumpkin seeds, coriander leaves and a squeeze of lemon. Serve the toasted rotis on the side.