Photo courtesy Fitzhenry and Whiteside Limited

Ingredients

• 3 Tbsp (45 mL) grapeseed oil
• 1 small onion, finely chopped
• 1 tsp (5 mL) finely chopped ginger
• 1 cup (250 mL) finely chopped tomatoes
• 1 Tbsp (15 mL) fenugreek seeds
• 1 tsp (5 mL) garam masala
• salt to taste
• 1 lb (500 g) pumpkin, seeded, peeled, and cubed
• 1/2 cup (125 mL) vegetable broth
• 1 medium green chili, finely sliced

Instructions

• Heat the oil in a skillet over medium-high heat.
• When the oil is hot, add the onion and ginger and cook for 2 minutes.
• Stir in the tomatoes, fenugreek seeds, garam masala, and salt and cook for 5 minutes.
• Add the pumpkin, vegetable broth and chili to the skillet.
• Bring to a boil, then reduce the heat to low.
• Cook until the pumpkin is tender, 15 to 18 minutes.
• Serve over rice.

Excerpted from Bal’s Quick and Healthy Indian by Bal Arneson © 2011 Fitzhenry and Whiteside Limited. Reprinted with publisher permission.

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