Pumpkin Curry

This recipe goes way back for us so I thought I'd include a photo from the archives. Baby Kate on the pumpkin. A seasonal favourite for us; this curry is from a beautifully illustrated book by Troth Wells called, "The Spices of Life." It was a gift to Paul the first year we were dating with an inscription from me that says, "you've brought so much spice into my life, thank you. Maybe you can start to grow some of these spices in your garden." Little did we know all the hot sauce and herbs that Paul would go on to grow.

Ingredients:

1 lb pumpkin cut into small cubes (2.5 cups)

1/2 T tumeric

1 green chili or jalepeno (any hot pepper)

1 onion

5 cloves of garlic

1 tsp ginger

2-3 whole cloves

2 tomatoes

1 can coconut milk

salt to taste

1.  Boil pumpkin pieces in a little water until tender, drain.

2.  heat oil and put in turmeric and chili, add onion, then garlic, ginger, cloves and tomatoes.  Simmer this for 5 minutes over a low heat, stirring from time to time.  

3.  Add pumpkin and continue to cook at a low heat for 15 minutes.

4.  Add coconut milk and stir, adding salt to taste.  Heat through gently and serve warm over rice