Vegan and Gluten-Free Thai Vegetarian Pumpkin Curry

Ingredients (25)

• For the Pumpkin:
• 1/2 small pumpkin (or substitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
• 1 small yam (or 1/2 large yam or sweet potato, peeled and cubed)
• 1 to 2 medium carrots (cut into thick slices)
• 1 yellow bell pepper (cut into bite-sized pieces)
• 1 cup cherry tomatoes
• 1/2 can chickpeas (drained)
• 2 tablespoons orange zest
• For the Curry Sauce:
• 3 to 4 cloves garlic
• 1 to 2 red chilies (or substitute fresh green chilies, or 1 to 2 teaspoons Thai chili sauce)
• 1 can coconut milk
• 1 teaspoon tamarind paste (or substitute 1 tablespoon lime juice)
• 2 1/2 tablespoons soy sauce (use wheat-free soy sauce for gluten-free diets)
• 1 tablespoon brown sugar
• 1 tablespoons lime juice (from 1/2 lime)
• 2 tablespoons fresh orange juice
• 1/2 teaspoon turmeric
• 1 tablespoons rice vinegar (or substitute apple cider vinegar)
• 1 tablespoons coriander seeds (ground)
• 1 tablespoon cumin
• 1 teaspoon fennel seed
• 1/3 purple onion (sliced)
• Garnish: a handful of fresh basil leaves
• Garnish: 1 tablespoon roasted pumpkin seeds and a few nasturtium flowers (or other edible flowers)