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1
Heat oil in a large saucepan over medium heat. Add onion and ginger and saute for 8-10 minutes, or until the onion turns golden around the edges. Add garlic, curry powder, and chili flake, and saute for another 30 seconds, or until the mixture is fragrant. Add pumpkin puree and tomato paste and continue cooking, stirring frequently, for 8-10 minutes, or until the pumpkin is golden brown and nutty-smelling.
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2
Add tomatoes, bay leaf, cinnamon stick, and stock or broth, and stir to combine. Bring to a boil, then reduce heat to low, and simmer, uncovered, for 10 minutes. Add cauliflower and continue simmering for another 8-10 minutes, or until the cauliflower is just starting to get tender. Add chicken, tofu, or shrimp, and continue simmering for another 5-8 minutes, or until the protein is cooked through and the cauliflower is tender. Remove bay leaf and cinnamon stick. Taste and adjust the seasoning as needed.
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3
Once the curry is cooked, you can let it cool, then transfer it to an airtight container and refrigerate for up to 5 days, or freeze for up to 2 months-the longer it sits, the better it gets.
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4
When you're ready to serve the curry, thinly slice the shallots and separate the slices into rings. Heat oil in a small frying pan or skillet over medium-high heat. Fry the shallot rings, stirring frequently, for about 5 minutes, or until the shallots are deeply browned and crispy. Remove the shallots from the pan with a slotted spoon and set on a paper towel-lined plate to drain while you heat up the curry. Once the curry is warm, stir in lime juice. Spoon the curry over rice, and top with chopped cilantro and the fried shallots.
