2 T. vegetable oil
1 medium onion, chopped
1 t. ground turmeric
1 T. minced fresh ginger
1 minced fresh chili, like jalapeño or Thai, seeds removed
8 c. 1 inch cubes pumpkin flesh
1.5 c. chicken, beef or vegetable stock, plus more as needed
Salt and freshly ground black pepper
2 T. olive oil
2 cloves garlic, crushed
2 14.5 ounce can crushed tomatoes
1-4 t. coriander
1 c. yogurt, preferably whole-milk
1-4 c. chopped fresh mint, plus more for garnish
1 t. minced garlic

1. Heat the oil in a pot or large skillet. When hot, add the onion and cook until browned, about 10 minutes
2. Add the turmeric, ginger and chili; cook for another 2 minutes
3. Add pumpkin and stock; sprinkle with salt and pepper. Bring to a boil, cover and turn heat to low. Cook, stirring once or twice, until pumpkin is tender, 15 to 30 minutes. Check periodically to make sure there is adequate liquid; if the pumpkin is done and the liquid is thin, remove lid and turn the heat to medium-high. Boil mixture until thick; taste and adjust seasoning
4. Heat olive oil in a skillet over medium heat. When hot, add garlic. Add the tomatoes, salt, pepper and coriander. Reduce heat to low; simmer until the mixture thickens, 5 to 10 minutes
5. Combine the yogurt, mint, minced garlic, salt and pepper
6. Spoon the tomato sauce over the pumpkin. Top with yogurt sauce and more fresh mint and serve

Serves 4-6