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.