This recipe is a winner all around.  It is warming, healthy, and delicious.  We have made this on several occasions, and have always gotten requests for the recipe.  Feel free to add other vegetables and herbs as you see fit. 

2 cloves garlic

2 scallions

½ medium onion, roughly chopped

1 tablespoon fresh ginger, minced

2 tablespoons virgin coconut oil or creamed coconut*

1 ½ tablespoons curry powder

1/2 teaspoon mustard seeds, toasted and cooled

2 cans lite coconut milk

1 tablespoon tomato paste

2 cups fresh pumpkin, peeled and cubed

1 red bell pepper, seeds removed, medium dice

1 14-ounce can garbanzo beans, drained and rinsed

Garnish: fresh cilantro

Combine the garlic, scallions, onion, and ginger in a food processor. Grind until they form a smooth paste.
Heat up the coconut oil and/or creamed coconut in a medium-sized heavy bottomed pot. Add the paste to the oil and fry for a few minutes on medium-high heat, stirring well.
Add the curry powder to the frying paste and cook for a few more minutes.
Pour in the coconut milk and add the mustard seeds. When the mixture comes to a boil, turn down to a light simmer, and stir in the tomato paste.
Add the pumpkin and red pepper and simmer, covered, for about 20-30 minutes, or until the pumpkin is fork tender.
Stir in the garbanzos and let simmer for a few more minutes.
Turn off the heat and serve over rice, garnished with cilantro.

Serves 4

*Creamed coconut is a Caribbean product that can be found in some specialty markets.