Pumpkin Curry

Ingredients

• 1 1/2 Tbsp high heat oil
• 2 green onion
• 2 Tbsp minced fresh ginger
• 3 clove minced garlic
• 1 small red chili or serrano pepper diced
• 1 large red bell pepper diced
• 3 Tbsp yellow (or red) Thai curry paste
• 3 1/2 cups peeled and steamed pumpkin
• 2 14oz cans coconut milk
• 2 Tbsp maple syrup
• 1 tsp ground turmeric
• 1 tsp salt
• 1 Tbsp soy sauce
• 1 cup chopped steamed broccoli
• 2 Tbsp lemon juice
• 1 cup roasted unsalted cashews

Instructions

1. Add oil, green onion, ginger, garlic, and pepper to large pot. Sauté for 2-3 minutes, stirring frequently.
2. Stir in bell pepper and curry paste and cook for 2 minutes. Add pumpkin, stir, and cook for 2 minutes more.
3. Add coconut milk, maple syrup, turmeric, salt, and soy sauces. Stir and bring to a simmer over medium heat.
4. Simmer on medium-low heat for 10-15 minutes.
5. Add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes over low to medium-low heat.
6. Serve over rice.