Again, I used Chinese mahogany in lieu of onion and skipped garlic completely. I used chipotle power, and for some reason it tastes a little more spicy than the pumpkin curry with the chiles. I again did not use tomato paste and used fresh heirloom tomatoes instead.
I like the colors in this recipe, very bright and contrasts with my bean sprouts.
Others who tried it liked this recipe also, highlighting the oil-free component and versatility: