Burmese Pumpkin Curry (Buddha's Delight)

Ingredients

• about 450 g Pumpkin
• 1 can Chickpeas
• 2 medium Potatoes
• 1 can Coconut Milk
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Coriander
• 2 tablespoons Tamari (gluten-free)
• 1 tablespoon Lime Juice
• 2 tablespoons Vegetable Oil
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium onion, chopped, and cook for 5 minutes, stirring occasionally, until the onion looks softened.
2. 2Add the 3 cloves of garlic, minced, and the 2.54 cm of ginger, minced, to the pot. Cook for 1 minute more, stirring constantly, until you can smell their fragrance.
3. 3Stir in the 1 teaspoon of turmeric powder, 1/2 teaspoon of cumin, and 1/2 teaspoon of coriander. Cook for 30 seconds, stirring, until the spices are fragrant.
4. 4Add the about 450 g of pumpkin, cut into 2.54 cm cubes, the 1 can of chickpeas, drained and rinsed, and the 2 medium potatoes, cut into 2.54 cm cubes. Stir everything together to coat the vegetables and chickpeas with the spices.
5. 5Pour in the 1 can of coconut milk and the 2 tablespoons of tamari. Stir well, then bring the mixture to a gentle simmer.
6. 6Reduce the heat to low, cover the pot, and let the curry cook for 30 minutes. Check after 30 minutes by piercing the pumpkin and potatoes with a fork; they should be tender and easy to pierce. If they are not yet tender, cover and cook for another 5-10 minutes, checking again.
7. 7Once the pumpkin and potatoes are tender, stir in the 1 tablespoon of lime juice.
8. 8Serve the Burmese Pumpkin Curry hot with the 4 cups of cooked rice.

Substitutions

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