Pumpkin Curry - Vegan and Oil-free Recipes - ZardyPlants

Ingredients

• 1 medium onion, diced
• 4-5 cloves garlic (to taste), minced
• 8 cups frozen vegetables (see note 1)
• 1 15-oz can pumpkin puree
• 1-2 cups (or more) low sodium vegetable broth
• 2 tbsp creamy almond butter, optional (see note 2)
• 1-3 tsp curry powder (to taste)
• 1 tsp turmeric
• ½ - 1 tsp ground ginger
• ½ tsp ground cumin
• ½ tsp black pepper
• Sea salt, to taste (I used about ¾ tsp)
• Cilantro
• Lime juice
• ½ cup canned coconut milk
• Rice for serving