Shivi Ramoutar pumpkin curry with chickpeas, cashew nuts, coconut milk and paratha roti (buss up shut) on Saturday Kitchen.

The ingredients for the amchar masala mix: 2 tsp cumin seeds, 1 tsp fenugreek seeds, 1 tsp fennel seeds, 1 tsp black mustard seeds, 1 tsp coriander seeds, 1 tsp black peppercorns, ½ tsp ground ginger, sea salt and black pepper.

For the curry pumpkin: about 750g pumpkin, seeds removed, cut into chunks, 75g cashew nuts, 1 tbsp vegetable oil, 1 onion, finely chopped, 3 garlic cloves, finely chopped, 1cm piece ginger, peeled and finely chopped, 1 tbsp curry powder, 1 tbsp amchar masala mix from above, 1 x 400ml tin coconut milk, 200g chopped tomatoes from a tin and 1 x 400g tin chickpeas, drained.

For the buss up shut (paratha roti): 240g plain flour, plus extra for dusting, 2 tsp baking powder, 1 tsp sugar, 1 tsp salt, oil, to rub, softened ghee (about 10 tbsp).

To serve: handful micro coriander and handful red amaranth.

See recipes by Shivi in her book titled: The Ice Kitchen available from Amazon now.