This Indian pumpkin curry is everything you want in a curry. It's warm and comforting with just the right blend of intoxicating spices. Plus, it's packed with nourishing vegetables, chickpeas and coconut milk.
4cupspumpkin or butternut squashchopped into bite size pieces
1handfulfresh coriander (cilantro)
Heat the olive oil in a large saute pan or casserole dish, and add onion. Saute for 3-5 minutes, or until the onion begins to soften. Add the ginger, garlic and chillies and tomatoes, and saute for another 3 minute. Add the turmeric, garam masala, curry powder and saute for 1 more minute.
Chop the pumpkin or squash into bite size pieces.
Add the coconut milk and bring to a boil. Reduce the heat and add pumpkin and chickpeas. Put the lid on the pan and simmer for 30 minutes, adding water at regular intervals if the the curry gets dry.
Remove the lid from the pan, and simmer for 5-10 minutes to thicken up the curry. Garnish with coriander and serve with steamed rice.