Easy One-Pot Thai Pumpkin Curry – The Travel Bite

Ingredients

• 1 tablespoon coconut oil
• 1 small yellow onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1-2 tablespoons red curry paste (vegetarian if desired)
• 1 (14-ounce) can full-fat coconut milk
• 1 tablespoon fish sauce (omit for vegetarian)
• 1 teaspoon sugar (adjust to taste)
• 2 cups pumpkin or squash*, cut into 1-inch cubes
• 2 teaspoons freshly grated ginger
• 2 cups thinly sliced collard green leaves
• Optional garnishes: chopped peanuts, fresh cilantro, lime wedges, chili crisp