Pumpkin Coconut Curry

This recipe is gluten free, dairy free and vegan

You need: 

1/3 of a hokaido pumpkin 
1/2 a small sweet potato 
1 carrot 
1 big onion 
2-3 cm piece of ginger 
1/2 can of coconut milk 
1 tsp of coconut oil 
Water (to dilute the sauce in case it gets too thick) 
1 1/2 tsp of curry (or more) 
1 tsp of garam masala (or more) 
Salt and pepper to taste 

 
Instructions:

Cut onion and ginger finely. Cut pumpkin, sweet potato and carrot into medium sized cubes. 
Heat up a frying pan and put the coconut oil in it. 

Add the onions and fry by themselves for 2-3 minutes. Then add the ginger and carrot and fry for another minute. Add the pumpkin and sweet potato and fry for another 1-2 minutes (you can add a little more oil if it feels like there isn't enough left) before you add the coconut milk. 

Turn the heat of your stove top on low, add seasoning, put a lid on it and let it simmer. Stirr every once in a while and check if you need to add some water. Once the pumpkin and sweet potatoes are tender your curry is done. 

 Enjoy! xx