Pumpkin Curry

• 1 small onion, chopped
• 2 garlic cloves, peeled and crushed
• 2 tablespoons canola oil
• 2 tablespoons freshly grated ginger
• 6 cups peeled diced pumpkin
• 4 teaspoons curry powder
• 14 teaspoon salt
• 14 teaspoon pepper
• 3 tablespoons tomato paste
• 1 12 cups chicken broth, 30% less sodium
• 1 cup canned chick-peas, drained and rinsed
• 14 cup seedless raisin
• 14 cup slivered almonds
• 2 tablespoons fresh cilantro, chopped

1. Using a food processor, puree the onion and garlic into a paste.
2. Heat the oil in a large saucepan over medium-high heat.
3. Stir in the onion-garlic paste and ginger.
4. Cook until most of the moisture evaporates,.
5. Stir in the pumpkin, curry powder, salt and pepper and cook for 1 minute.
6. Mix in tomato paste and cook for another 2-3 minutes.
7. Add the broth, cover loosely and keep to a low simmer.
8. Cook until the pumpkin is tender and the sauce has thickened slightly, 10-12 minutes.
9. Stir in chickpeas, cook until heated through, 2-3 minutes.
10. Garnish each bowl with raisins, almonnds and cilantro and serve with Basmati rice - Simply Delicious!

onion, garlic, canola oil, ginger, pumpkin, curry powder, salt, pepper, tomato paste, chicken broth, chickpeas, seedless raisin, almonds, fresh cilantro

Taken from www.food.com/recipe/pumpkin-curry-468179 (may not work)