Peel the potatoes and cut them into 2–4 large chunks. Peel the pumpkin, scrape out the seeds and cut it into pieces the same size as the potatoes.
Toast the cumin, black pepper and coriander briefly in a dry frying pan until they release their aroma.
Peel and finely dice the onions. Place the garlic, ginger, turmeric, chilli, tomato purée and all the spices in a mini food processor and blend to a smooth paste.
Heat the oil in a pan and sauté the onions for about 8 minutes, until they are soft and have taken on a little colour. Add the potatoes and continue to sauté for about 5 minutes. Then add the spice paste and continue to fry for approx. 2–3 minutes. Add water and cream, cover and simmer for 15 minutes, then season with a little salt.
Next, add the pumpkin pieces to the curry, stir gently and add a little extra water if needed, just enough to barely cover the ingredients, then put the lid on. Cook until everything is tender, stirring gently a couple of times without breaking up the potatoes and pumpkin. Finally, season to taste with lemon juice, salt and, if desired, a little fresh chilli.
Turn off the heat and leave the curry to stand for 10 minutes.
Pluck the mint leaves and blend them with 100 ml of yoghurt and a pinch of salt using a hand blender in a tall glass. Fold the blended mint into the rest of the yoghurt
Finely slice the spring onions into small rings. Chop the roasted peanuts. Chop or pluck the coriander. Serve the curry in deep bowls, sprinkled with spring onions, peanuts and fresh coriander.
Serve the curry with mint yoghurt, apple chutney and naan bread.
