Pumpkin Curry

September! The pumpkin season starts and there are so many delicious things we can make with pumpkins. North India is well known for the mouth filling curries, ideal to add spices and variety in your diet. Here is a simple, vegan and quick recipe that will help you boost your immune system and fill your house with the wonderful aroma of all these spices that it contains. In case you are not a lover of hot chilies, simply omit them and your dish will still taste wonderfully.  I totally recommend you to try it in a cold rainy day.

   Preparation: 15min
  Cooking time: 30min
   Difficulty: Easy

Recipe

2 big onions
4 garlic cloves
2 inches ginger
1 big tomato
4 cloves
1 cinnamon stick or ½ tsp. cinnamon powder
2 bay leaves
1-2 dry red chilies
1 tsp. mustard seeds
6 tbsps olive oil
1 tsp. coriander powder
½ tsp. cumin powder
½ tsp. turmeric powder
2 cups of water
Fresh coriander or parsley leaves
½ tsp. garam masala (optional)
Salt and pepper

Instructions

1. Make a fine paste of the ginger and the garlic, adding 1 or 2 tbsp. of water if necessary.
2. In a non – sticky pan add 2 tbsp. olive oil, the mustard seeds, and the dry chilies, turn on the fire (medium–strong) and roast them for 1min.
3. Add the chopped onion together with the bay leaves, the cinnamon, the cloves the cumin, the coriander and the turmeric powder.
4. Roast them for 2-3min and add the ginger –garlic paste.
5. Stir for 1min and add the tomato, chopped in small pieces.
6. Keep stirring until all the water of the tomato evaporates and add the pumpkin (chopped in medium cubes).
7. Add salt and pepper, stir until everything is well mixed and add 2 cups of water.
   Reduce the fire and let he food shimmer for about 30min.
8. When the pumpkin is done, switch off the fire and add 4 tbsp. of olive oil and the chopped leaves of coriander or parsley.
9. For hot chili pepper lovers: Add 1tsp. garam masala and mix well.

Tips