2 cups pumpkin, cubed

1 medium sweet potato, peeled and cubed

1 onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon olive oil or coconut oil

1 tablespoon curry powder

½ teaspoon turmeric

½ teaspoon cumin

Pinch of cayenne pepper (optional)

1 can (14 oz) coconut milk

1 cup vegetable broth

Salt and pepper, to taste

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Heat oil in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until soft.
Stir in garlic and ginger, cooking for another minute. Add curry powder, turmeric, cumin, and cayenne; toast for 30 seconds.
Stir in pumpkin and sweet potato to coat in spices; cook 2–3 minutes.
Pour in coconut milk and vegetable broth. Simmer covered for 20–25 minutes, stirring occasionally, until vegetables are tender.
Taste and season with salt and pepper. Serve hot, garnished with cilantro, alongside rice or naan and lime wedges.

For extra flavor, roast the pumpkin before adding it to the curry.

Use full-fat coconut milk for a creamier texture.

Add spinach at the end for extra nutrients and color.

Adjust the spice level by adding more cayenne or chili oil.

Add chickpeas or tofu for extra protein.