Name: 1-Pot Pumpkin Yellow Curry
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4
Ingredients: 1 1/2 Tbsp coconut oil ((or avocado or grape seed oil // sub water if avoiding oil)); 1 medium shallot ((minced)); 2 Tbsp minced fresh ginger; 2 Tbsp minced garlic; 1 small red chili or serrano pepper ((stem + seeds removed // thinly sliced)); 1 large red bell pepper ((thinly sliced lengthwise)); 3 Tbsp yellow (or red) Thai curry paste ((I prefer Thai True brand)); 3 1/2 cups peeled and cubed pumpkin or butternut squash; 2 14-ounce cans light coconut milk ((sub full-fat for extra creamy texture or 1/2 of the coconut milk for vegetable broth for thinner curry)); 2 Tbsp maple syrup or coconut sugar ((plus more to taste // or sub stevia to taste)); 1 tsp ground turmeric; 1 healthy pinch sea salt ((~1/4 tsp)); 1 Tbsp coconut aminos ((or sub tamari or soy sauce if not gluten-free)); 1 cup chopped broccoli; 2 Tbsp lemon juice; 2/3 cup roasted cashews* ((lightly salted or unsalted are best)); Fresh basil or cilantro; Lemon juice; Brown rice (method), Coconut Quinoa, or Cauliflower Rice