Pumpkin Curry

Servings: 4 | Serving size: about 1 1/2 cups

Cooking time: 45 minutes

This recipe can easily be multiplied and keeps well for several days in the refrigerator.

Serve over Brown Rice or Cilantro Rice or Cumin Rice. This recipe requires that you make Raita first.

Ingredients

• 1 Tbsp. olive oil
• 4 cloves garlic (thinly sliced)
• 1 Tbsp. fresh ginger (finely minced)
• 1 large onion (thinly sliced)
• 1 tsp. ground cumin
• 2 tsp. garam masala
• 2 tsp. ground coriander
• 1/2 tsp. ground turmeric
• 1/4 tsp. red pepper flakes (optional)
• 2 15-ounce cans garbanzo beans
• 1/2 cup light coconut milk
• 1/2 tsp. salt
• 1 lime (juiced)
• 1 15-ounce can pumpkin
• 1/2 cup fresh cilantro (coarsely chopped)

Place a medium sauce pan over medium heat.

Add the olive oil, and when it is hot, add the garlic and ginger.

Cook for about 2 minutes. Stir frequently.

Add the onion and increase the heat to medium high.

Cook for about 5 minutes. Stir frequently.

Add the cumin, garam masala, coriander, and red pepper flakes.

Cook for about 1 minute. Stir frequently.

Add the garbanzo beans, coconut milk, salt, lime juice, and pumpkin.

Stir well and reduce the heat to medium low until the curry is just simmering.

Simmer for about 25 minutes and add the cilantro.

Stir and then serve topped with the Raita.