Pumpkin Curry

This pumpkin curry happens to be vegan, but that doesn’t mean it isn’t packed with flavor. It’s also delicious with some cooked shrimp tossed into the mix.
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Vegan Pumpkin Curry
3 cups small diced Kobacha squash
1/2 white onion
1 red bell pepper
1 green bell pepper
2 cans coconut milk
1 can diced tomatoes
1 can pumpkin purée (not pie filling)
1 can garbanzo beans
3 tablespoons Sweet Curry Powder
Salt and pepper
Avocado oil
Limes and diced green onion for garnish
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Preheat oven to 400 degrees F. Slice white onion and bell peppers into strips and set aside. Toss diced squash with avocado oil and season with salt and pepper. Spread evenly on a baking sheet and roast in oven for 20 minutes, tossing midway through.
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Heat 2-3 tablespoons avocado oil in a large pot. Add onion and peppers, cooking for 7-10 minutes, until soft. Add tomatoes, canned pumpkin, coconut milk and drained garbanzo beans into pot. Stir to combine and bring to a boil. Add curry powder and season with salt and pepper. Stir in roasted squash and adjust seasoning.
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Serve over cooked rice and garnish with lime wedges and diced green onions.