1 tablespoon coconut oil
1 onion, chopped
1 bell pepper, chopped
1 can coconut milk
1 cup pumpkin puree (store bought or homemade)
1 cup water
1 tablespoon curry powder
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 teaspoon salt, plus more to taste
3-4 tablespoons pure maple syrup (optional)
1 head broccoli, chopped into florets (save the stems for juicing!)
1 sweet potato, chopped into 1-inch chunks

1 tablespoon coconut oil 1 onion, chopped 1 bell pepper, chopped 1 can coconut milk 1 cup pumpkin puree (store bought or homemade) 1 cup water 1 tablespoon curry powder 1 teaspoon ground cinnamon 1 teaspoon salt, plus more to taste 3 -4 tablespoons pure maple syrup (optional) 1 head broccoli, chopped into florets (save the stems for juicing!) 1 sweet potato, chopped into 1-inch chunks

Melt the coconut oil in a large pot or Dutch oven over medium heat, and saute the onion and pepper until tender, about 8 minutes. Add in the coconut milk, pumpkin puree, water, curry, cinnamon, ginger, and salt, and stir well to combine. Taste the sauce and adjust the seasonings as you see fit, keeping in mind that the additional vegetables you're about to add in will dilute the flavor slightly.
Add the chopped broccoli florets and sweet potato into the sauce, and stir well to coat. Bring the sauce to a simmer, then cover and allow the veggies to cook until fork-tender, about 15 to 20 minutes. Taste the sauce again, and adjust the flavor, if necessary. (I added another ½ teaspoon of salt.) If you'd like a slightly sweet curry, add the maple syrup one tablespoon at a time until your desired sweetness has been reached.
Serve piping hot over a bed of cooked quinoa, or over cauliflower rice for a grain-free option. Store the leftovers in a sealed container in the fridge for up to a week.