Organic Whole Cloves (Syzygium aromaticum)
How to make Clove and Pumpkin Curry...
Warm 1 tablespoon olive oil in a deep saucepan, then cook 1 finely chopped onion with 2 teaspoons grated ginger and 2 minced garlic cloves until softened.
Add 4 whole Cloves, 1 teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon cumin, and a pinch of chili flakes. Stir for 30 seconds to wake up the spices.
Add 4 cups cubed pumpkin or butternut squash (maybe both), a 14-ounce can chickpeas, a 14-ounce can diced tomatoes, and 1 cup light coconut milk to the pan and stir it up.
Cover and simmer for 20 to 25 minutes, until the squash is tender and the sauce has thickened. Remove the whole Cloves before serving, then finish with lime juice and chopped cilantro.
