Thai Style Pumpkin Curry

Ingredients

• 4 cups of butternut OR Kent pumpkin cut into 2.5cm cubes
• 2TBSP Pepo oil (pecan/almond/hazelnut)
• 2TBSP red OR yellow Thai curry paste
• 1tsp ground turmeric
• 1tsp ground cumin
• 1 heaped TBSP of Pepo Flour (pecan/hazelnut/almond/walnut)
• 2x 400g coconut milk (regular or light)
• 1 medium onion finely diced
• 2 large garlic cloves minced
• 3-4cm piece of ginger minced/finely zested
• 1TBSP of tamari OR soy sauce if not GF
• 1TBSP of maple syrup OR castor sugar
• 1 small red capsicum
• 1 small yellow capsicum (sliced)
• 1 cup of broccoli cut into small florets OR long green beans cut in half
• The juice of 1 medium sized lemon OR juice of 1 lime
• Extra salt for seasoning
• 1 small chilli thinly sliced
• 1 tin of drained chickpeas
• 1/2 cup of your favourite seeds/nuts coarsely chopped
• Small handful of coriander or Thai basil or parsley
• lemon wedges or lime wedges to serve