Immerse pumpkin leaves in boiling water (add a pinch of bicarbonate in the boiling water) and let it boil for 5 mins. Remove and keep it aside

Heat oil in a pan and sauté your onions until translucent. Then add tomatoes and cook for 2 minutes.

Pour your pumpkin leaves in the mixture and mix well. Let it cook for 5 minutes stirring regularly.

Lower your flame and add coconut cream and let your pumpkin leaves simmer for 5 mins.

Serve with Ugali.