Pumpkin-broccoli-coconut curry

Ingredients for 2 servings:

• ½ Hokkaido pumpkin(s), washed and cut into bite-sized pieces
• 1 onion(s), peeled and finely chopped
• 1 clove(s) garlic, crushed and finely chopped
• ½ head of broccoli, cut into small florets
• ½ head of cauliflower, cut into small florets
• 200 ml coconut milk
• 2 tsp curry powder
• salt and pepper
• chili
• 1 handful of cashews
• 2 tbsp coconut chips
• 1 pinch(s) of spice(s), of your choice
• Coconut oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Sauté the onion and garlic in a little coconut oil. Add the curry powder and stir until fragrant. Add the finely chopped pumpkin and sauté for about 5 minutes. Add the broccoli and cauliflower, deglaze with the coconut milk, and simmer for about 10 minutes, until the vegetables are tender. Season with salt, pepper, and chili. Serve in a deep dish with basmati rice. Garnish with spices of your choice, cashews, and coconut chips. Tip: The vegetables are interchangeable. Instead of broccoli and cauliflower, you can also use bell peppers, carrots, etc.