Pumpkin Tilapia Curry

This dish was originally inspired by a Bon Appétit magazine recipe for pumpkin shrimp curry, but I used tilapia instead. I fried chopped garlic, ginger, and a yellow onion in olive oil and then added a can of pumpkin puree, five tilapia fillets, a head of cauliflower, a couple spoonfuls of Little India's curry powder, and about half a cup of water. Again, not 100% primal, but in these twilight November afternoons it's hard to resist the $.89 cans of pumpkin puree at Aldi... Anyway, I covered the pan and simmered it for about a twenty minutes to a half hour and then added half a can of coconut cream and cayenne pepper. I served it with scallions and lime wedges. I have to say, this was one of my tastiest creations to date; the fish, pumpkin, coconut cream, and curry flavors blend oh so well.