Iraqi Pumpkin Stew (Qur’Iyi Murag) - cooking recipe

Ingredients

1 lb sweet pumpkin, peeled, cut into 3/4 inch chunks
1 medium size onion, finely chopped
1 medium garlic clove, minced
1/2 lb canned plum tomatoes, chopped into small chunks
2 teaspoons tomato paste
3 tablespoons canola oil (Iraqi's use corn oil but we are allergic to corn)
sea salt, to taste
3/4 teaspoon curry powder (I always use Iraqi Curry Powder, to taste)
1 pinch cayenne (or to taste)

Preparation

Put oil, onions, pepper, and spices into a large pot and saute on medium flame until the onions are soft and golden adding the minced garlic near the end of cooking time.
Add tomato chunks (no liquid yet, save that for later) saute the tomatoes a short time.
Add 1 cup water, including the liquid from the canned tomatoes too and the pumpkin chunks.
Let cook until they are slightly soft.
Dissolve the tomatoes paste in 1 cup water and add it into pot, together with the sea salt.
Cover the pot, and bring to a boil then lower flame to a simmer for about 15 minutes.
Shut off flame.
You may remove to serving dish and serve immediately; however, the taste is better after it sits for a longer period of time. If doing that, allow to cool, then refrigerate in the same pot for a day. When reheating, use the same pot: if needed add a little bit of water, bring it to boil, and let it sit on low
flame for a couple of minutes. Transfer to serving dish and serve.
Enjoy!