Start off with getting all your veggies ready
In a saucepan combine the Full-Fat Coconut Milk (1/2 can), Fresh Ginger (1/2 tablespoon), Pumpkin Purée (1/2 cup), Soy Sauce (1 1/2 tablespoon), Water (1/2 cup), and Curry Paste (1 1/2 tablespoon). Bring to a simmer and let it cook for 10 minutes.
In a larger saucepan heat up the Coconut Oil (1 tablespoon), sauté the Onion (1/2), Garlic (1 clove), and Pumpkin (1 cup) for 3 to 5 minutes until veggies start to soften.
Add the Carrot (1), Broccoli (1/2 head), and Zucchini (1) 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.