3 1/2cupspeeled and cubed kent or butternut pumpkin
2 400mlcans coconut milk
2Tbsp palm or brown sugar
1Tbsp soy sauce
2Tbsp lime juice
2/3cuproasted cashewsunsalted are best
Thai basil or coriander
lime wedges to squeeze over curry
Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.
Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.
At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.
Serve as is or over rice, quinoa, or cauliflower rice. Then squeeze over fresh lime juice and sprinkle with Thai basil and coriander (if using).