indian spiced radishes & pumpkin

A great seasonal side for October, making the most of the last of the year's British radishes and pumpkin

• Preparation: 5 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 800g pumpkin or squash, cut into small chunks
• 3 tbsp nut oil
• 1/2 tsp dried chilli flakes
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp mustard seeds
• 2 curry leaves
• 1 garlic clove, minced or finely grated
• 1 onion, finely diced
• 20 radishes, sliced into thick rounds
• 2 tomatoes, chopped

What you do:

1. Boil the pumpkin in water for 8-10 minutes until tender. Drain and set aside.
2. In a large frying pan heat the oil and add the chilli, turmeric, cumin, mustard seeds and curry leaves and cook for a minute or two until they are fragrant but not burnt. Add the garlic and cook for a further 30 seconds.
3. Add the onions and saute for a minute then add the radishes and finally the pumpkin.
4. Season with a good pinch of salt and cook until the vegetables are tender but start to crisp on the outside.
5. Stir through the chopped tomatoes and serve with chapattis.

Cook's tip:

Also great served with Dahl

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