Easy to make one pot meal
"The flavor for this curry is out of this world good. Love the choice of spices and how easy this was to put together. My new favorite pumpkin recipe! Looking forward to the leftovers." - user review
Sauté your onions and carrots until softened. Then stir in the ginger, garlic and Thai red curry paste and sauté until bloomed.
Add your squash, red lentils, chickpeas, coconut milk, soy sauce, maple syrup and vegetable broth. Bring everything to a simmer and allow to cook until lentils have cooked through.
Towards the last 5 minutes of cooking, add in your broccoli florets to cook them through.
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