Life Changing Vegan Pumpkin Curry

• 1-1/2 Tablespoon Coconut Oil
• 1 Large Sweet Potato Cut Into 1/2 Inch Cubes (about 370g)
• 1 Medium Onion, Roughly Chopped
• 1/2 Tablespoons Ginger, Minced
• 1/2 Tablespoons Garlic, Minced
• 4 teaspoons Curry Powder
• 3 teaspoons Cumin
• 1 teaspoon Salt
• 1-1/2 cup Canned Pumpkin Puree (not Pumpkin Pie Filling)
• 1 cup Light Coconut Milk
• 1/2 cups Low Sodium Vegetable Broth
• 1 teaspoon Sriracha
• 1/2 cups Cilantro, Roughly Chopped

1. Heat coconut oil over medium/high heat in a large pan. Add chopped potato, onions, ginger, garlic, curry powder, and cumin. Cook for 8-10 minutes, until fragrant and beginning to brown.
2. Add pumpkin, coconut milk and broth. Stir until well combined. Bring to a boil and boil for 3 minutes, stirring frequently.
3. After 3 minutes, cover and simmer until potatoes are soft, 10 minutes, stirring occasionally. Uncover and simmer for about 5 minutes, stirring occasionally, to thicken. Stir in Sriracha.
4. Stir in cilantro and devour!

coconut oil, sweet potato, onion, ginger, garlic, curry, cumin, salt, light coconut milk, vegetable broth, sriracha, cilantro

Taken from tastykitchen.com/recipes/soups/life-changing-vegan-pumpkin-curry/ (may not work)