Spiced Pumpkin Curry

1Heat oil in a pan and sauté the onions until translucent.

2Add the green chili (1) and ginger-garlic paste (1 teaspoon), and cook for a minute.

3Stir in the tomatoes (2) and cook until they soften and release their juices.

4Add the turmeric, cumin, coriander, red chili powder (½ teaspoon), and garam masala (½ teaspoon). Cook the spices for a minute to release their flavors.

5Add the diced pumpkin (2 cups) and mix well to coat with the spices. Cook for a few minutes.

6Pour in the coconut milk (½ cup) and bring the curry to a simmer. Cover and cook until the pumpkin is tender, stirring occasionally.

7Garnish with fresh coriander leaves before serving.

8Serve hot with rice or bread.