Step 1

In a large saute pan or cast iron skillet, heat the oil and curry over medium to medium-high heat, stirring to combine it well. Let it cook until it starts to smell very fragrant and is well combined, about 2 minutes.

Step 2

Add the onion and cook until soft, about 5 minutes.

Step 3

Add the ginger and garlic and cook until fragrant, about 30 seconds.

Step 4

Pour in the coconut milk and add the pumpkin puree. Stir to combine.

Step 5

Add the cauliflower pieces. Bring the mixture to a simmer and let it cook, stirring often, for 10-15 minutes or until the cauliflower is tender but not mushy.

Step 6

Stir in the bell pepper, peas, soy sauce, turmeric powder, and sugar. Simmer for an additional 5 to 10 minutes until the veggies are tender (but not overcooked) and everything is well combined.

Step 7

Serve the curry over hot cooked rice with a dash of fish sauce, a sprinkle of chopped cilantro, and a squeeze of fresh lime on the top. Don’t skip these – they are a must for finishing off the dish. More soy sauce to taste can be substituted for the fish sauce. You can also add a few tablespoons of cashews to the top before eating.