Pumpkin Curry Recipe

Ingredients

• medium pumpkin , peeled, seeded, and cut into 1-inch cubes—or 3 cups canned pump
• tablespoons vegetable oil, though I usually go for coconut oil for extra flavor
• large onion, finely chopped for that sweet, caramelized base
• garlic cloves, minced
• inch piece ginger, grated fresh for a zingy kick
• tablespoons red curry paste, adjust based on your heat tolerance—I like it spicy
• can coconut milk, full-fat for creamy richness
• vegetable broth, to thin it out just right
• tablespoon fish sauce, optional if you’re keeping it vegetarian—swap with soy sa
• tablespoon brown sugar, to balance the spice with a hint of sweet
• chopped spinach or kale, for a pop of green
• Juice of 1 lime, for that bright, tangy finish I can’t live without