Vegan Bandel ko Tarkari (Pumpkin Curry)

Ingredients

• 2 cups Pumpkin, cubed
• 1 can Coconut Milk
• 1 medium Onion, chopped
• 1 tablespoon Ginger, minced
• 2 cloves Garlic, minced
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1/4 teaspoon Garam Masala
• 1/2 teaspoon Mustard Seeds
• 1 small Dry Red Chili
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 2 tablespoons Cilantro, chopped

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

Instructions

1. 1Heat vegetable oil in a pot. Add mustard seeds and dry red chili. Let them splutter.
2. 2Add onion, ginger, and garlic and sauté until golden brown.
3. 3Stir in turmeric powder, cumin powder, coriander powder, and garam masala. Cook for 1 minute.
4. 4Add pumpkin and coconut milk. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the pumpkin is tender.
5. 5Season with salt. Garnish with cilantro.
6. 6Serve hot with rice or roti (use gluten free roti made with rice flour).

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