Step 1: Heat 1 tablespoon oil in a large pot over low-medium heat. Add 1 chopped onion and cook for five minutes. Add 3cm knob ginger (cut into thin matchsticks) and chopped chilli (to taste) and cook for a few minutes. Stir in 1 teaspoon tumeric, 1.5 teaspoons cumin and 1 teaspoon ground coriander and cook for another few minutes. Add 1 can (400g) diced tomatoes and 1 teaspoon tamarind puree. Cook for five minutes. Add 1 can (400 mls) coconut milk and 8 whole kaffir lime leaves. Return to boil then reduce to low simmer.
Step 2: Chop half a medium sized pumpkin into large pieces (4-5cm) leaving skin on and add to mixture. Cook for 8 minutes, checking on the pumpkin – you don’t want it to turn to mush.
Step 3: Add 1 cup cooked adzuki beans* and cook for 2 minutes. Stir in juice from 1 lime.
Step 4: Serve with rice, sea-salt, lime wedges and handfuls of coriander, mint or Thai basil.
*If using uncooked adzuki beans, soak them for between one and four hours, rinse them thoroughly and cook for 45 minutes before adding to the curry.