Pumpkin Curry with Chicken or Chickpeas

There is a glorious, rare September thunderstorm happening in Phoenix.  Since it is flooding and I cannot go to yoga class, I am instead happily whipping up pumpkin curry at home.  A rough outline:

Makes at least 4 servings

1 medium yellow onion, large slices
4 garlic cloves
Olive or Coconut Oil
1 inch ginger, sliced
Salt
Black Pepper
Cumin
Curry Powder
Cinnamon
Garam Masala
Coriander
Turmeric
2 carrots, sliced
1 sliced boneless skinless chicken breast OR
1 can chickpeas
1 sweet potato, cubed
1 head of cauliflower, bite size pieces
1 yellow or orange bell pepper, sliced
1/2 cup cherry tomatoes
1 can coconut milk
1 can pumpkin puree

Heat oil in a wide bottomed saucepan over medium heat.  Add sliced onion, minced garlic, and ginger, simmer until fragrant. Add carrots, cook briefly.  Add spices to taste, roughly 1/2 teaspoon of each (1 teaspoon curry powder).  Add diced chicken breast, cook until browned on both sides. Alternately, add chickpeas. Add more spices to taste. Add sweet potato, cauliflower, bell pepper, and cook until starting to soften and brown.  Add cherry tomatoes, cook until they begin to burst.  Add coconut milk and pumpkin puree, mix well.  Add spices to taste.  Continue to simmer until sauce is cooked down, vegetables are softened and chicken is cooked through.  Serve over rice.