Pumpkin Curry

Microwave pumpkin till soft.
Let cool just till you can handle it, and peel and chop.
Meanwhile, if using TVP, place in a bowl or large cup and add broth to cover, plus about 1/2".
Let sit to reconstitute.
Heat oil in a large skillet with a cover or splatter shield.
When hot but not smoking, add mustard seeds and turmeric and stir. In a minute or so the seeds will start to change color and pop like tiny popcorn; cover quickly or they go allover the place.
In maybe 30 seconds, when the popping has almost stopped, uncover and add all veggies.
Saute till all is tender.
Add all remaining ingredients, stir well and heat through.
Adjust seasonings and serve with rice or pita bread.
This is even better if you let it cool a bit before serving.
Good cold or at room temperature too, and reheats fine.
Note: The red curry paste is MUCH better than powder--rich, mellow and a bit tangy from the tamarind.
My note: I'd use olive oil in the recipe for sure!

PUMPKIN CURRY