Pumpkin & Potato Curry

Originally from: Skinny Bitch, which has other strictly vegan recipes

Serves ~6
Approximate time, from prep to table: ~1 hour

Ingredients:
2 Tbsp refined coconut oil
1 onion, diced into 3/4" chunks
2 cloves garlic, minced
14.5 oz can of diced tomatoes, undrained
1 C water
1 tsp Better Than Bouillon Vegetable Base
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/8 tsp cayenne pepper
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1 pound red potatoes, chopped
3 Cups pumpkin (or butternut squash), chopped
1 1/2 Tbsp lemon juice
1 Tbsp chopped cilantro or parsley

Directions:
Heat the coconut oil in large saucepan over medium high. Add the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, water, vegetable base, cumin, coriander, turmeric, cayenne, cinnamon, cloves, and remaining 1/2 tsp of salt. Bring to a boil and add the potatoes and pumpkin. Return to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the potato and pumpkin are tender, about 15 minutes. Remove from heat and stir in lemon juice.

Serve over rice sprinkled with cilantro/parsley. Best when served with naan or chapati.

Note/Tips: Awesome for leftovers--the spices blend even better over night. I like to serve this with Aloo Dal, Naan or Chapati, and Basmati rice.