Measurements

• 2 cups Pumpkin
• 1 can
• 2 tbsp Red Curry Paste
• 1 Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 Bell Pepper
• 2 Carrots
• 1/4 cup Basil Leaves
• 1 tbsp Lime Juice
• 2 tbsp Soy Sauce
• 1 tbsp Brown Sugar
• 1/4 cup Cashews
• 2 tbsp Oil

Preparation Method

• Heat oil in a large pan over medium heat.
• Add onions, garlic, and ginger; sauté until onions are translucent.
• Stir in red curry paste and cook for 1 minute.
• Add pumpkin, bell peppers, and carrots; stir well.
• Pour in coconut milk and bring to a simmer.
• Add soy sauce and brown sugar; mix well.
• Cover and cook for 15-20 minutes until pumpkin is tender.
• Stir in lime juice and basil leaves.
• Garnish with cashews before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.