Pumpkin Curry

Ingredients:

• 1 1/2 Tbsp coconut oil (or avocado or grape seed oil)
• 1 medium shallot, diced
• 2 Tbsp fresh ginger, minced
• 2 Tbsp garlic, minced
• 1 small jalapeño or serrano pepper (stem + seeds removed, thinly sliced)
• 1 large red bell pepper (thinly sliced lengthwise)
• 3 Tbsp red Thai curry paste
• 3 1/2 cups pumpkin purée
• 2 14-ounce cans coconut milk
• 2 Tbsp maple syrup
• 1 tsp ground turmeric
• 1 healthy pinch kosher salt
• 1 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free)
• 1 cup chopped broccoli
• 2 Tbsp lemon juice
• 2/3 cup roasted cashews

Optional for serving:

• Fresh basil or cilantro
• Lemon juice
• Cooked rice or quinoa

Directions:

1. Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
2. Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
3. Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat. Once simmering, slightly reduce heat to low and cover.
4. Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor. Taste and adjust the flavor of the sauce as desired.
5. Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low.
6. Serve as is or over rice, quinoa, or cauliflower rice. Too with fresh lemon juice and Thai or regular basil and/or cilantro for serving.