3 tbsp oil
1 onion, chopped
200ml chopped, tinned, tomatoes
150g peanuts, chopped
750g pumpkin, chopped
3 garlic cloves, grated
1 1/2 tsp garlic salt
2 spring onion, sliced thinly
2 tbsp coriander leaves, finely chopped
1. Heat the oil in a pan, add the onion and fry for 3 minutes then stir in the tomatoes. Cook until they break down to make a thick sauce (about 10 minutes) then add the peanuts, pumpkin and the water. Stir to combine, bring to a simmer and cover the pan.
2. Cook over medium heat for about 10 minutes, or until the pumpkin is tender. Reduce the heat and mash the mixture with a potato masher until smooth. Stir in the garlic, spring onions and coriander then allow to simmer gently for a further 4 minutes.
3. Serve hot, on a bed of rice.