Pumpkin Curry

indianhealthyrecipes.com

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350 grams pumpkin (12 ounces, about 2 ½ to 3 cups diced)

1 cup chickpeas (cooked or canned or rajma, read notes, optional)

1 ¼ cup onions (fine chopped, 1 large onion)

1 ¼ cup tomatoes (deseeded & fine chopped, 2 large or 1 cup tomato puree)

1 green chilli (optional, Chopped, Indian/Thai or Serrano peppers)

½ tablespoon ginger paste or grated (½ inch peeled & grated)

½ tablespoon garlic paste (4 to 5 grated cloves)

3 tablespoons oil

1 to 1 ½ teaspoon salt (½ + 1 tsp, divided)

1 to 1 ½ cups hot water (add in batches)

¾ cup coconut milk (or 4 tablespoons almond flour blend with ½ cup water)

¼ cup coriander leaves (fine chopped)

subheading: Ground Spices:

1 to 2 teaspoons Kashmiri Red chilli powder (adjust to taste, I use 2 tsps)

1½ teaspoon garam masala (1 + ½ tsp, divided, more if you want)

½ teaspoon cumin powder

1½ teaspoons coriander powder

¼ teaspoon turmeric

½ teaspoon fennel powder (leave it, if you don’t have)

1 tablespoon Kasuri methi (dried fenugreek leaves, leave it, if you don’t have)

1 to 1½ teaspoon amchur powder (or tamarind paste or lemon juice, adjust to taste)

1 teaspoon jaggery (or brown sugar, optional, to balance the flavors)

subheading: Whole Spices (optional):

1 Indian bay leaf or 1 sprig curry leaves (optional)

2 inch cinnamon piece (or ½ inch cassia, optional)

1 star anise (optional)

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