Ingredients

1 Tblsp olive oil
1 large yellow onion, halved and sliced thinly
4-5 garlic cloves, minced
3 tsp. coriander seeds
2 tsp. cumin seeds
1-1/2 tsp. Vindaloo masala (available from Penzy's spices)
1/2 C peeled, diced tomato OR 2 Tblsp. tomato paste
1 jalapeno pepper, seeded and diced
1-1/4 C. coconut milk
1 to 1-1/2 C. hot water
1-1/2 lb. pumpkin, seeded, peeled and cut into roughly 2" cubes
Fresh chopped cilantro leaves
sea salt and pepper
freshly cooked basmati rice

Instructions

In a hot, dry frying pan, toast coriander and cumin seeds until fragrant (this doesn’t take long, so keep shaking the pan to avoid burning). Pour seeds out into a saucer to cool, then grind cooled spices—I use an old coffee grinder retained for spice grinding only. Stir the ground spices into the Vindaloo masala (see note below).

Heat oil in the frying pan until it shimmers and add the onion. Sauté the onion until limp, transparent and starting to turn golden. Add the ground cumin, coriander and Vindaloo masala and sauté for about another minute.

Pour in the coconut milk, hot water, and pumpkin. Bring to a boil, then lower heat and simmer gently for 10-15 minutes, or just until pumpkin is tender. Remove two or three pieces of pumpkin and mash them, return to stew and mix well--this will thicken the sauce slightly. Add salt and pepper to taste. Stir in about 2 Tblsp of the chopped cilantro. Serve immediately with hot basmati rice and additional cilantro for guests to sprinkle on to taste.

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