Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Start by cutting up the pumpkin. Cut off the top and bottom of the pumpkin and stand it upright on the cutting board. Use the knife to remove the rind by cutting top to bottom, following the curve of the pumpkin. Once the rind is removed, cut the pumpkin in half and scoop out the seeds. (Don’t throw out the seeds! Pumpkin seeds are delicious sauteed in some butter or just roasted in the oven!) Cut the halves into slices, and then cut across the slices to make 3 centimeter cubes.

Slice the onion in half from the root to the tip and peel off the outer skin. Then, place the flat side down on the cutting board and slice horizontally from the tip to the root, leaving the root intact to hold the slices together. Slice across the onion in the other direction to Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the onion.

Peel the skin off of the ginger using the side of a spoon. Then use the An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp to mince it.

Mince the garlic using the rasp.

Pick the leaves off of the cilantro, and finely chop the stalks.

Open the cans of chickpeas, drain the liquid, and rinse. Then open all the other cans.

Measure out the chili flakes, mustard seeds, curry powder, and turmeric.

Put the pot on medium high heat and add approximately 3 tablespoons of olive oil. Once the oil is hot, add the onion and cook, stirring often, until the onion is translucent, about 4 minutes.

Add the chili flakes, ginger, mustard seeds, cilantro stalks, curry powder, and garlic, By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the heat to medium, and continue cooking and stirring for another minute, or until fragrant.

Add the turmeric, tomatoes, and coconut milk, and bring to a boil.

Add the pumpkin and chickpeas, By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the heat to low, and cover with the lid. Allow to simmer for about 45 minutes, checking occasionally and adding a splash of water if it looks dry.

After 45 minutes, remove the lid and cook for another 15 minutes, until the sauce has thickened.

Garnish with the cilantro leaves and serve over rice.