1 (15 ounce) can coconut milk (I prefer full fat, but lite should be fine)
1/2 cup water
2 tablespoons curry powder*
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
Heat the avocado oil in a large skillet. Add the onion and cabbage and cook until softened, about 5 minutes.
Add the cauliflower and cook another 5 minutes.
Add the broccoli and season all the vegetables with a little salt and pepper. Continue to cook another 4-5 minutes.
Meanwhile, in a medium bowl, whisk together the pumpkin, coconut milk, curry powder, ground ginger, salt and pepper.
Add the sauce to the pan of vegetables and stir to combine. Bring the mixture to a simmer and simmer until the sauce thickens slightly, about 5 more minutes. Serve over rice, cauliflower rice, or alone. Enjoy!
* I use a mild curry. If you use a spicy curry, you may want to adjust the amount you use based on your preferences.