Pumpkin Chickpea Curry

Ingredients

• 1⁄4 cup canola oil
• 6 cloves garlic, finely chopped
• 2 medium carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 (2″) piece ginger, peeled and finely chopped
• 1 large yellow onion, finely chopped
• 2 medium tomato, cored and finely chopped
• 2 bay leaves
• 1 1⁄2 tsp. ground coriander
• 1 tsp. ground cinnamon
• 1 tsp. ground cumin
• 1 tsp. ground masala
• 1 tsp. cayenne
• 1⁄2 tsp. ground turmeric
• 2 (15-oz.) cans chickpeas, drained
• 1 (29-oz.) can pumpkin puree
• 6 cups chicken or vegetable stock
• 1 large russet potato, diced
• 1 small head cauliflower, broken into medium-size florets
• 1⁄4 cup heavy cream
• Juice of 1 lime
• 1⁄3 cup roughly chopped cilantro leaves and stems
• 1⁄3 cup cashews, toasted and chopped, for garnish
• Kosher salt and freshly ground black pepper, to taste

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