Curried Pumpkin

• 1/2 whole Pumpkin, Peeled And Cubed To An Inch Size Cubes
• 2 Tablespoons Cooking Oil
• 1 teaspoon Each Of Cumin And Clove Seeds
• 1/2 cups Chopped Red Onion
• 1 piece Bay Leaf
• 1 stick Cinnamon Stick Or 1/2 Teaspoon Of Cinnamon Powder
• 1 pinch Nutmeg
• 1 whole Crushed Tomato Or 1 Tablespoon Of Tomato Paste
• 1/2 teaspoons Turmeric Powder
• 1 Tablespoon Curry Powder
• 1 pinch Salt And Black Pepper To Taste
• 1 whole Green Chile, Minced
• 1/3 cups Water
• 1 Tablespoon Chopped Coriander Leaves, For Garnish

1. To prep pumpkin: Preheat oven to 350 F. Peel and then chop pumpkin into bite size and place on a baking sheet. Bake about 15 minutes or until pumpkin is slightly soft. Let cool until you can comfortably handle it.
2. 1. Add cooking oil to a heavy saucepan on medium heat. Wait for oil to heat before adding spice seeds. Heat for a minute or two until fragrant.
3. 2. Throw in chopped onions and fry till caramelized. This should take about 5 minutes.
4. 3. Add cubed baked pumpkin, bay leaf, cinnamon bark/powder and nutmeg.
5. 4. Stir in crushed tomato, turmeric, curry powder, salt, pepper and chilies. Cook till fragrant.
6. 5. Add water and cover to simmer for 20 minutes or until pumpkin is fully cooked through and tender.
7. 6. Garnish with coriander leaves and serve it up with some crusty bread.

pumpkin, cooking oil, cumin, red onion, bay leaf, cinnamon, nutmeg, tomato, turmeric, curry, salt, green chile, water, coriander leaves

Taken from tastykitchen.com/recipes/sidedishes/curried-pumpkin/ (may not work)