# What You’ll Need:
→ Vegetables
01 - 1 small pumpkin (about 1.75 lb), peeled, seeded, cubed
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 2 cups spinach leaves (fresh or frozen)
→ Spices & Seasonings
07 - 2 tablespoons curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon chili flakes (optional)
12 - Salt and black pepper, to taste
→ Liquids
13 - 1 can (13.5 fl oz) full-fat coconut milk
14 - 1 cup vegetable broth
15 - 1 tablespoon coconut oil
→ Garnish
16 - Fresh cilantro, chopped
17 - Lime wedges
# How to Make It:
01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until soft and translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add curry powder, ground cumin, ground coriander, ground cinnamon, and chili flakes; toast while stirring constantly for 1 minute.
04 - Incorporate cubed pumpkin and sliced red bell pepper, tossing to evenly coat vegetables in spices.
05 - Pour in coconut milk and vegetable broth. Bring mixture to a gentle boil, then reduce heat. Cover and simmer for 20–25 minutes, until pumpkin is tender.
06 - Stir in spinach leaves; cook for 3 minutes until wilted. Season with salt and black pepper.
07 - Serve hot, garnished with freshly chopped cilantro and lime wedges. Offer with rice or naan, if desired.
