• 2 tbsp coconut oil
  • 2 shallots, minced
  • 2 tbsp fresh ginger, minced or grated
  • 2 garlic cloves, pressed or minced
  • 1 jalapeño, seeded and minced
  • 1 red bell pepper, thinly sliced
  • 3 tbsp curry powder (or unsalted red curry paste)
  • 1 tsp ground turmeric
  • ½ tsp black pepper
  • 3 cups peeled and cubed pumpkin
  • 2 14-ounce cans coconut milk
  • 1 cup chopped broccoli
  • 1 cup unsalted, roasted cashews, plus more servings
  • 1 lime, sliced into quarters
  • Fresh Thai basil, for serving
  • Cauliflower rice, for serving
  1. Heat the coconut oil in a large pot over medium heat. Add shallots, ginger, garlic and jalapeño. Sauté for five minutes, stirring occasionally, until softened.
  2. Add bell pepper, curry powder turmeric, and black pepper. Stir and cook for two minutes, then add the cubed pumpkin. Stir and cook for two more minutes.
  3. Pour in the coconut milk and bring to a low boil. Reduce the heat to low and cover, simmering for 15 minutes. Stir occasionally.
  4. Add the broccoli. Cover and let it simmer for 4-5 minutes more over medium-low heat.
  5. Off the heat, squeeze in two of the lime wedges. Serve over cauliflower rice garnished with Thai basil, the remaining lime slices, and more cashew nuts. Serve hot!