• 1 tbsp Coconut oil
• 1 medium Onion (minced)
• 1 tbsp Ginger Garlic paste
• 1 small Red chili (thinly sliced)
• 1 cup Red bell pepper (thinly sliced)
• 1 cup Broccoli (chopped)
• 2 tbsp Yellow Thai curry paste 
• 2 cups Pumpkin (peeled and cubed)
• 2 cups Light coconut milk 
• 1 tbsp Jaggery
• ½  tsp Turmeric
• 2 tsp Coconut aminos 
• 1 Tbsp Lemon juice
• 2 tbsp Cashews (roasted)
• 1 tsp Coriander leaves (garnishing)
• Salt According To Taste

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• Heat a pot over medium flame, add coconut oil, onion, ginger, garlic, and chilli. Sauté for 3 minutes and stir frequently.
• Add bell pepper and curry paste and stir. Cook for 2 minutes more. 
• Then add pumpkin and stir well for 2 minutes.
• On a sim flame, add coconut milk, jaggery, turmeric, salt, and coconut aminos. Stir properly.
• Slightly reduce heat to low and cover.
• Cook for 12 minutes, stirring occasionally, to soften the pumpkin.
• Add broccoli, lemon juice, and cashews and cover. Let it cook for another 5 minutes.
• Serve hot with rice.