Step 1

In a large skillet or wok, heat the coconut oil over medium-high heat until melted. Add in the red bell pepper, garlic, and chili pepper. Cook until veggies are just slightly tender and fragrant, about 3 minutes.

Step 2

Add in the tomato paste, curry paste, turmeric, cinnamon, and Sriracha. Stir well and cook over heat for 1-2 minutes to activate the spices.

Step 3

Add in the pumpkin and coconut milk. Bring to a boil, and then reduce heat and simmer until the pumpkin is just fork-tender, but not mushy—about 10 minutes.

Step 4

Remove from heat. Stir in the cashews, lime juice and zest, and salt. Serve over top of rice or noodles, and garnish with fresh cilantro and fresh lime wedges before serving.