- Start by making the curry paste. Using a coffee grinder, grind the cloves, star anise, peppercorns, cumin, coriander and cardamom seeds together until it reaches a fairly fine texture. Peel and roughly chop the ginger, garlic and onion, then put into a blender with the ground spices, curry powder and salt. Add just enough water to form a paste.
- Cut the pork into 2 inch cubes and season with salt and pepper.
- Peel and de-seed the pumpkin and cut into large cubes. Set aside.
- Heat the butter in a large, wide pan over medium high heat. Add the pork to the pan and cook until well browned. Turn down the heat to medium and add the curry paste. Cook for 2 minutes, stirring regularly to ensure the spices don’t burn.
- Add the onion to the pan and cook for a few minutes until softened, then add the pumpkin and cook for another 5 minutes. Pour in enough water to just cover the pork and pumpkin. Put the lid on the pan and simmer over a low heat for 20–30 minutes until the pork is tender.
- Stir in the coconut milk and corn and heat through.
- Top with green onions and serve.
Pumpkins are loaded with vitamin A, which is fabulous for eyesight and skin health. They are also chock-full of fiber, but low in calories, helping to keep you fuller, longer. Their saturated orange color is thanks to beta-carotene, which is a potent antioxidant. Beta carotene from food sources, as opposed to supplements, is also much more effective. It is fabulous for its anti-aging capabilities and for fighting off wrinkles. Pumpkins also contain more potassium than bananas, so they are a great post-workout choice and help to balance fluids in the body.