Pumpkin curry with carrots, cauliflower, bell peppers, and kale.
INGREDIENTS
1 half of cups coconut milk
2 cups pumpkin purée
half of tsp cumin
1/four tsp cinnamon
1/four tsp nutmeg
half of tsp Tumeric
half of tsp floor ginger (throw in some recent chopped ginger when you have it)
three tbsp pink curry paste
Veggies of your selection
RECIPE
Chop up no matter veggies you may have within the fridge. Add olive oil to dutch oven or giant sauce pan on medium warmth Add veggies and sauté till they begin to soften about 10-15 minutes. Add seasonings and stir for a couple of minutes. Then add coconut milk and pumpkin purée and stir totally then let simmer for one more 10-15 minutes. Eat plain or serve over rice!