What if I told you it's also the season of pumpkin leaves? That's right, this leafy green that is used in Indian and Sub-Saharan African cooking that is often overlooked by most American chefs is ...

Then add to your slow cooker the pumpkin puree, leek, potatoes, carrot, garlic cloves, onion, ½ cup loosely packed sage ...

Mash the cooked pumpkin pieces with a spatula ... Just when they start to splutter, add red chillies and curry leaves. Now finally add the grated coconut. Fry it until the coconut turns brownish in ...

Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan. Pour in about 400ml/14fl oz of water, bring to the boil and cook until ...