Pumpkin Coconut Curry Recipe

Ingredients

• 2 tablespoons (30 milliliters) olive oil
• 1 small red onion, diced
• 1 teaspoon fresh garlic, minced
• 1 teaspoon fresh ginger, minced
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon black pepper, divided
• 1 medium red bell pepper, sliced
• 2 large carrots, peeled and sliced on a bias
• 1 medium zucchini, sliced in half moons
• 1 14-ounce can (400 milliliters) light coconut milk
• ½ cup (120 milliliters) vegetable broth
• ½ cup canned pumpkin puree
• 2 tablespoons red curry paste
• 1 tablespoon pumpkin pie spice
• 2 tablespoons brown sugar
• 8 ounces pre-cooked chicken breast, chopped into bite-size pieces