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)
, and
Fresh Ginger (1/2 Tbsp)
. Bring to a simmer and let it cook for 10 minutes.
3.
In a larger saucepan heat up the
Coconut Oil (1 Tbsp)
, sauté the
Onion (1/2)
,
Garlic (1 clove)
, and
Pumpkins (1 cup)
for 3 to 5 minutes until veggies start to soften.
4.
Add the
Carrot (1)
,
Broccoli (1/2 head)
, and
Zucchini (1)
and cook for 2 to 3 more minutes.
5.
Pour in the curry sauce, bring to a simmer and let cook until all veggies are ready.
6.
Serve it with steamed rice.
Author's Notes
Feel free to add some chickpeas, grilled tofu or tempeh, or chicken for a non-vegan option.
Nutrition Per Serving
CALORIES
240
FAT
12.9 g
PROTEIN
6.0 g
CARBS
28.6 g
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