If rice or quinoa is served, cook according to packaging instructions.
In the meantime, heat a large skillet. Heat coconut oil, onion, garlic, ginger, diced pumpkin and red bell pepper in it and saute until translucent. Add curry paste and sauté for another 2 minutes until everything is well coated with the paste.
22 ml Coconut oil, 20 g white onion, 12 g Garlic, 12 g fresh ginger, 1-2 Bird eye chilies or fresh chilies as needed, 60 g red Thai curry paste, 1 ~400g Hokkaido pumpkin, 1 Bell bell pepper, red
Add coconut milk, maple syrup, turmeric, salt and tamari and stir. Cover and simmer for 20 minutes.
400 ml Coconut milk, 30 ml maple syrup, 1 tbspn Turmeric powder, ½ tbspn Sea salt and pepper, 15 ml Tamari or another soy sauce
Taste. (optional) Add broccoli and lemon juice, cover and simmer for another 3-4 minutes.
90 g Broccoli, 30 ml Lemon juice
For a creamier version, puree half of the curry in a high-powered blender until creamy before adding the broccoli.
Divide rice or quinoa into plates. Pour pumpkin curry on top and garnish with the pumpkin seeds. Sprinkle with fresh basil and garnish with fresh lemon juice and enjoy!
Pumpkin seeds to taste, Fresh basil, Basmati rice
Store leftovers covered in the refrigerator for 3-4 days. Freeze within 1 month. Best fresh.