🌱 Daily Vegetarian Recipe

1. Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and cumin seeds. Once they start to splutter, add the chopped onion. 2. Sauté the onion until it turns golden brown, then add the minced garlic, grated ginger, and green chilies. Cook for another 2-3 minutes until fragrant. 3. Stir in the turmeric powder, ground coriander, ground cumin, red chili powder, and garam masala. Cook for 1 minute to release the spices' flavors. 4. Add the diced tomatoes and cook until they break down and form a thick sauce, about 5 minutes. 5. Add the pumpkin and chickpeas to the pan. Stir well to coat them with the spice mixture. 6. Pour in the coconut milk and add salt to taste. Bring the mixture to a simmer, cover, and cook for about 15-20 minutes, or until the pumpkin is tender. 7. Remove the lid and simmer for an additional 5 minutes to thicken the curry, if necessary. 8. Stir in the chopped cilantro and lime juice. Adjust seasoning if needed. 9. Serve hot with steamed basmati rice or warm naan.