Pumpkin, in season now, is the main attraction in this gently spiced curry. Enjoy with brown rice or whole wheat nan and a green salad for a perfect summer into fall meal.
1 tablespoon coconut or canola oil
2 teaspoons brown mustard seeds
1/2 teaspoon turmeric
1 teaspoon cumin seeds
2 whole cloves
1 medium onion, sliced thin
3 garlic cloves, minced
2-inch piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
1 jalapeño or other medium-hot chile, chopped
2 pounds pumpkin, peeled, seeded and chopped into 1-inch cubes (about 6 cups)
15-ounce can diced tomato
Sea salt and fresh-ground pepper to taste
Handful of cilantro, coarsely chopped
Heat oil in a large skillet over medium-high heat. Add the mustard seeds and cover. Cook for 3 to 4 minutes, until you hear the mustard seeds start to pop.
Remove lid and stir in turmeric, cumin seeds, cloves and onion. Add garlic, ginger and jalapeño and cook, stirring occasionally, for another few minutes, until vegetables soften and become aromatic.
Stir in pumpkin and tomatoes. Reduce heat to medium-low, cover and simmer 25 to 30 minutes, until pumpkin is tender.
Season with salt and pepper to taste and add chopped cilantro just before serving. Makes 6 servings.
Per serving: 87 calories, 28 percent calories from fat, 2.9 g fat, 0.2 g sat fat, 0.4 g mono fat, 0 cholesterol, 2.4 g protein, 14 g carbohydrates, 1.7 g fiber, 113 mg sodium