Add coconut milk, turmeric, remaining ¼ teaspoon curry powder, remaining teaspoon salt and two pieces of the roasted pumpkin for flavor. Simmer gently for 3 to 4 minutes, then turn off the heat.

A truly simple and very tasty vegetable curry recipe from Shailesh Naidu, Executive Chef at Outrigger Fiji Beach Resort. Peel the pumpkin and cut into 2cm slices then into about 1cm dice.