1 1/2 CupsCanned Pumpkin pureenot pumpkin pie filling!
1cupLight coconut milk
1/2CupLow-sodium vegetable broth
1tspSriracha
1/2CupCilantroroughly chopped
Instructions
Heat coconut oil over med/high heat in a large pan.
Add the chopped potato, onions, ginger, garlic, curry powder, and cumin and cook for 8-10 mins, until they are fragrant and begin to brown.
Add the pumpkin, coconut milk and broth. Give them a good stir until they are well combined. Bring to a boil and boil for 3 minutes, stirring frequently.
After 3 minutes, cover and simmer until the potatoes are soft, 10 minutes, stirring occasionally.
Then, uncover and simmer for about 5 minutes,stirring occasionally, to thicken. Then, stir in the sriracha