One-pot Pumpkin Curry

One-pot Pumpkin Curry

Might be good might be bad

Ingredients

• 1 1⁄2 tbsp coconut oil
• 1 medium shallot
• 2 tbsp crushed ginger
• 2 tbsp minced garlic
• 1 small red chilli
• 1 red capsicum, thinly sliced
• 3 tbsp Thai curry paste
• 3 1⁄2 cups peeled, cubed pumpkin
• 400mL light coconut milk
• 2 tbsp maple syrup
• 1 tsp ground tumeric
• 1 pinch sea salt
• 1 tbsp soy sauce
• 1 cup broccoli
• 2 tbsp lemon juice
• 2⁄3 cup roasted cashews

Method

Heat a large pot overm edium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Saute for 2-3 minutes stirring frequently.

Add capsicum and curry paste. Cook for 2 minutes. Add pumpkin and cook for 2 minutes.

Add coconut milk, maple syrup, tumeric, sea salt, and soy sauce. Bring to a simmer.

Once simmering, slightly reduce heat to low and cover. Cook for 10-15 minutes, stirring occasionally.

Add broccoli, lemon juice and cashes, and cover. Simmer for 3-4 minuets over low heat.

Optional: Scoop half the broth out and beldn until smooth.