Pumpkin Curry with Coconut Milk, Sauteed Greens with Still More Coconut

Here's a second pumpkin curry.  Tempeh paired well with pumpkin and spices, but a) we overcooked the stew and the pumpkin turned to mush, and b) I would have liked a more sour element in it to cut some of the gooey/sweet/meaty tastes and textures--tamarind? lemon?

The greens were sauteed in oil with mustard seed and cumin seed, garlic and onion, and unsweetened coconut.

Pumpkin Curry with Coconut Milk (2)

Ingredients

onion, chopped

garlic, minced

cumin, toasted and ground

cinnamon, ground

cayenne pepper or fresh chilies

tandoori masala

tempeh, cubed

pumpkin/squash, peeled and cubed

coconut milk + water

salt and more cayenne, to taste

tamarind paste? or lemon juice?

Instructions

1. Heat oil in a large skillet.  Add onion and cook several minutes, then add garlic, spices/chili, and tempeh and cook until tempeh is slightly browned.
2. Add pumpkin and liquid, reduce heat, cover, and simmer until pumpkin is tender.
3. Season with salt, cayenne, and maybe tamarind or lemon.