<ul><li>2T olive oil</li><li>2c finely sliced celery</li><li>2 tins chickpeas</li><li>1lb tofu, cubed<br></li><li>~500g pureed pumpkin (a tin and a half?)<br></li><li>2 tins full-fat coconut milk</li><li>A two-finger sized chunk of fresh ginger</li><li>1T garam masala</li><li>2tsp cumin</li><li>2tsp coriander</li><li>2tsp paprika</li><li>2tsp asafoetida<br></li><li>1tsp turmeric</li><li>1/2tsp powdered hot pepper of your choice</li><li>chopped cilantro<br></li></ul>
<ol><li>Mince the ginger<br></li><li>Put the pumpkin, coconut milk, ginger, and spices in the blender and blend until smooth.<br></li><li>Heat the oil and add the tofu, first. As it begins to brown, add the celery and asafoetida. Cook until tofu is lightly to moderately browned and celery is translucent.</li><li>Drain one tin of chickpeas, but not the other. Add the undrained one first to loosen anything stuck to the pan. Then add the pumpkin mixture and the other tin of chickpeas.</li><li>Cook for about 25-30m, on medium-low.</li><li>Serve with decorative chopped cilantro<br></li></ol>