Pumpkin Curry | Sweetwater Organic Farm

Ingredients

• 1 tablespoon coconut oil or olive oil
• 1 tablespoon of minced ginger (about a 1-inch nub)
• 1 onion, diced
• 2 medium eggplants, cut into 1-inch pieces
• 1 bunch of turnips, cut into ¼-inch chunks
• 1 pepper of your favorite color, sliced into 2-inch strips
• 4 oz. green beans, snapped in half
• 2 cloves garlic, pressed or minced
• 2 tablespoons, or more to taste of curry paste
• 1 can (14 oz.) pumpkin
• ¼-1/2 cup of water
• 2 teaspoons rice vinegar
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional: Red pepper flakes or spicy Thai peppers
• Basil for garnish