Pumpkin curry is a staple in many Indian kitchens, but its taste reaches new heights when made in the traditional style often seen at celebrations. This sweet-and-sour version, popular at weddings and ...

That’s my coconut curry chickpeas with pumpkin and lime, a rich vegetarian dish to make over and over and over.

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

Heat a large skillet to medium-low. Add olive oil, garlic, and ginger and fry for 1-2 minutes stirring constantly. Then, add your pumpkin, carrots, cauliflower florets, red peppers, and fry for 5 ...

And three recipes for those pumpkin seeds. By Tanya Sichynsky Melissa Clark’s coconut curry chickpeas with pumpkin and lime.Credit...Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Most ingredients come in a can for easy prep! Mix ingredients in a microwave-safe bowl, and microwave in 30 second increments, stirring between. Remove when curry has reached desired temperature and ...

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WHEN THE PANDEMIC derailed the 2020 launch of her restaurant, Cynthia Shanmugalingam jumped a plane from London to Jaffna, Sri Lanka, and spent months in a “marathon of writing, researching, learning ...