Pumpkin Curry

Ingredients

• Cooked rice - For serving
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 1 tablespoon
• Vegetable broth - 1 cup
• Salt - To taste
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Red curry paste - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Coconut milk - 1 can (400ml)
• Pumpkin - 1 small, peeled and diced

Instructions

1. Heat some oil in a large pan over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
3. Add the red curry paste, turmeric, cumin, and coriander. Stir well to coat the onions and spices.
4. Add the diced pumpkin and stir to combine with the spices.
5. Pour in the coconut milk and vegetable broth. Bring to a simmer and cook for about 20 minutes, or until the pumpkin is tender.
6. Season with salt to taste and stir in the lime juice.
7. Garnish with fresh cilantro.
8. Serve the pumpkin curry over cooked rice.