Make this delicious Thai Pumpkin Red Curry in under 20 minutes.

What you will need

extra virgin olive oil
1 onion, chopped
1 garlic clove, chopped
1½ tbsp. Thai curry paste
1½ cups cubed sweet potato
1/2 cup chopped cauliflower
1 red pepper, sliced
1/2 cup canned coconut milk (light or full fat)
1/4 cup water or vegetable broth
2-3 Thai basil leaves
1 cup pumpkin puree (canned or homemade) – butternut squash can be substituted
2 tbsp. tomato paste
1 tsp. Bragg soy seasoning
2 cups spinach
1 cup cooked green lentils (or beans of your choice)
Cooked quinoa or rice

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