2 cups basmati rice
2 Tbsp sesame oil
1 medium onion, chopped
3 cloves garlic, crushed
1 Tbsp fresh ginger, minced
1 Tbsp thai red curry paste
2 pounds pumpkin, peeled and chopped
14 oz coconut milk, canned/full fat/unsweetened
1 cup vegetable stock/broth
3 cups spinach, chard, or kale, chopped
1 cup roasted cashews
½ cup cilantro, chopped
½ Tbsp coconut or brown sugar
¼ tsp sea salt
¼ tsp black pepper
Start cooking rice based on package directions.
Add sesame oil and chopped onions to a pot on medium heat and sauté until softened.
Add crushed garlic, minced ginger and Thai red curry paste and sauté for a minute or two until the spices are toasted.
Add peeled and chopped pumpkin and gently toss it with the onions and spices.
Add coconut milk and vegetable stock and mix in.