Usually, when I buy pumpkin, even if I manage to find someone who will sell just a piece, I end up with far more than I need for the dish I'm planning. That's what happened when I wanted to make pumpkin and chestnuts with coconut. The next day we had pumpkin in orange syrup and following that, this dish. All three turned out remarkably well - well enough to be posted in the cookbook. It's good when that happens; it doesn't always.
As the recipe was cobbled together to use up a particular piece of left over pumpkin, I wasnt really thinking how many people it will feed, but have a look at the quantities: it will make a fair pile. I served it with mashed potatoes and beanburgers for three of us, and there was still some left over.
Ingredients
About 300g of pumpkin
About 150g of sweet corn
nibs
1 clove of garlic
1 green pepper
A handful of pine nuts
A third each of crushed red chilli, whole cumin seed and whole coriander seed
Oil
Salt
Cut the pumpkin into cubes 2 or 3 com each side (you can peel it first but there's no need to). Chup the pepper and garlic.
Heat some oil in a pan and when it's hot add the cumin seeds and fry for about thirty seconds. Throw in the nuts and give them a swirl around, then add the pumpkin, green pepper and garlic. Stir-fry on a fairly high heat for a few minutes, then add the corn, chilli, coriander seed and a little salt. After a few minutes, cover the pan and turn the heat right down. Cook gently for about ten minutes.