Pumpkin Veggie Curry Recipe

adapted from @instanomss recipe: Quinoa Plantbased Curry Bowl

🌿Ingredients:
1 tbs olive oil
3 cloves chopped garlic
1 tbs. chopped ginger
1/2 large onion
1/2 small head of cauliflower, cut into bite sized pieces
1 bell pepper, chopped 
6 crimini mushrooms, sliced
1 can full-fat coconut milk
1/2 can pumpkin purée
2 tbs. Thai red curry paste
1 tbs. soy sauce
1 tsp. chili flakes
For garnish:
Freshly squeezed lime juice
Chopped cilantro
Diced avocado
Serve with:
Red Quinoa

🌿Directions:
- Sautee garlic, ginger, and onions in olive oil on medium heat, until onion starts to get translucent and garlic and ginger are fragrant
- Add cauliflower, bell pepper, and mushrooms and cook on high until edges start to get golden brown and caramelized
- Add pumpkin puree, coconut milk, curry paste, soy sauce, and chili flakes and stir well until mixed. Lower heat and simmer gently for 5 - 10 minutes or until cauliflower is cooked to your preferred tenderness.
- Serve with quinoa and garnish with avocado, cilantro, and a squeeze of lime over the top!