Pumpkin Tomato Curry

Ingredients

• For the curry:
• 2 tablespoons peanut oil, vegetable oil, or coconut oil
• 1 small white or yellow onion, diced
• 1 tablespoon minced or finely grated fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon curry powder, or to taste
• 1/2 teaspoon crushed red chile flakes, or to taste
• 1 (15 oz) can pumpkin puree (about 1 3/4 cups)
• 1 teaspoon tomato paste
• 1 (15 oz) can diced or crushed tomatoes
• 1 bay leaf
• 1 3-inch cinnamon stick
• 2 cups chicken stock or vegetable broth
• 1 1/2 pounds cauliflower (about 1 smallish head), cored and cut into 1-inch pieces
• 1 pound cubed chicken breast, cubed tofu, or peeled and deveined jumbo shrimp
• Salt to taste
• To finish the curry:
• 2 medium shallots
• 1 tablespoon peanut oil, vegetable oil, or coconut oil
• Freshly squeezed lime juice to taste
• Chopped fresh cilantro for garnish

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