Just in time for Halloween: Garbanzo beans with pumpkin curry



1 can cooked garbanzo beans (or wash, soaked and fresh cooked)
2 cups peeled cubed pumpkin or butternut squash
1 medium onion sliced thinly
1 inch ginger grated
5 cloves garlic, peeled and finely grated
1 teaspoon Paanch phoran (equal parts jeera – cumin, saunf – fennel, methi – fenugreek, mangrail – onion seed, rai – black mustard)
1 teaspoon turmeric powder
1 teaspoon corainder (dhania) powder
1/2 teaspoon cumin (jeera) powder
1 teaspoon red chilli powder
1 teaspoon garam masala
2 large tomatoes finely chopped or canned tomato puree
salt to taste
1 tablespoon lemon juice
2 tablespoons cooking oil

Mix all the dry powdered spices except garam masala in a quarter cup of water and let sit for a few minutes. Heat oil in a pan, throw in the paanch phoran and stir untl it starts to pop and smell fragrant. Stir and fry the onions and garlic for 5 minutes, then add the ginger and cook some more. Add the tomatoes and cook until almost puree like in consistency. Add the pumpkin and salt and cover and cook for 15 minutes until pumpkin starts to get tender, then add the garbanzo beans and cover and cook until well blended. Add lemon juice and garam masala and stir well, then turn off and cover. Serve with rice or bread.

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