In a saucepan combine the
Full-Fat Coconut Milk (1/2 can)
Water (1/2 cup)
Pumpkin Purée (1/2 cup)
Curry Paste (1 1/2 Tbsp)
Soy Sauce (1 1/2 Tbsp)
Fresh Ginger (1/2 Tbsp)
. Bring to a simmer and let it cook for 10 minutes.
In a larger saucepan heat up the
Coconut Oil (1 Tbsp)
, sauté the
Garlic (1 clove)
Pumpkins (1 cup)
for 3 to 5 minutes until veggies start to soften.
Broccoli (1/2 head)
and cook for 2 to 3 more minutes.
Pour in the curry sauce, bring to a simmer and let cook until all veggies are ready.
Serve it with steamed rice.
Feel free to add some chickpeas, grilled tofu or tempeh, or chicken for a non-vegan option.
Nutrition Per Serving
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