Place first nine ingredients into a pan. Slowly bring to the boil, then reduce heat and simmer until pumpkin is just cooked. This is your curry base.

For a seafood curry add peeled raw prawns and approx. 400g of salmon- diced. Simmer gently for 3-4 minutes then add Asian greens and cook for a further 1-2 minutes. Add lime juice to taste and sprinkle with coriander before serving with rice or noodles.

For a vegetable curry add vegetables of your choice at the same time as the pumpkin, bring to the boil and then simmer gently until cooked. Add Asian greens and cook for a further 1-2 minutes then check flavour and add lime juice to taste and sprinkle with coriander before serving with rice or noodles.

I've made this curry with firm white fish, such as monkfish or cod, or just fresh seasonal vegetables such as pumpkin,sweet potato, cherry tomatoes and french beans.