Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        yellow onion -- quartered
     1/4  cup           grated coconut
   3      cloves        garlic
   2                    serrano or Thai chili peppers -- seeded & diced
   1      tablespoon    fresh ginger root -- minced
   2      teaspoons     garam masala
   1      teaspoon      ground cumin
     1/2  teaspoon      cinnamon
   1      Teaspoon      Salt
     1/4  teaspoon      turmeric
     1/4  teaspoon      ground coriander
   2      cups          light chicken or vegetable stock or water
   1      tablespoon    canola oil
   2      cups          tomatoes -- diced
   4      cups          fresh pumpkin -- (1 small pie pumpkin), peeled & diced
   2      cups          cooked black-eyed peas
   2      cups          kale or spinach -- chopped
   3      tablespoons   mint -- minced

Preparation:

Pumpkin and black-eyed peas are widely used in South Indian cooking. We've combined them here in a spicy dhal stew. For a traditional Indian meal, serve the dhal warm or at room temperature over basmati rice. Accompany with chapati or papadam (Indian flatbreads). Prep Time: 25 minutes Cooking Time: 30 minutes 1. Combine onion, coconut, garlic, chili peppers, ginger root, garam masala, cumin, cinnamon, salt, turmeric, coriander and .3 tablespoons stock in a blender. Puree mixture to a paste, scraping down the sides of the blender beaker as necessary. 2. Heat oil in a large saucepan, then add the spice paste and cook, stirring often, for 10 minutes. Add remaining stock, tomatoes and pumpkin. Cook over medium heat, stirring often, until squash is just tender, about 20 minutes. 3. Mix in black-eyed peas and kale. Continue to cook, stirring often, until kale is tender, about 10 more minutes. Remove from heat. Taste and adjust seasonings; stir in the mint just before serving