I found this recipe a couple of weeks ago on Indian Food Rocks (I got there via Vegan Yum Yum), when I had some potatoes and a pumpkin that needed to be cooked. I also had all the spices to make panch phoran, an Indian spice mixture of whole seeds, and I’m always looking for a new way to put Indian spices together. (I should mention here that “1 tejpatta” is a bay leaf, and “jeera powder” is ground cumin.)
The curry was delicious. I was out of fresh chili, so we ate ours with chili pickle and that rounded out the flavor. I think next time I would make it with more spice (the recipe on Indian Food Rocks is a milder version of the traditional dish), but overall, it was very well-balanced.
Vegan Bliss from the Organic Goddess 