Pumpkin Curry

1 Can Trader Joe's Coconut Milk (light or regular)
1 Tsp. Panang or Red Curry Paste (more if you like it spicy, less if you want it milder)
1 can Trader Joe's Organic Pumpkin
2 TBSP brown sugar (or splenda + 1/2 tsp blackstrap molasses if you're a low-carber like me)
3 TBSP Thai Fish Sauce
1/3 cup Trader Joe's Free Range Chicken Broth
1 pkg. Trader Joe's Frozen Fire Roasted Balsamic Butter Sauce Vegetables

Mix the curry paste and coconut milk in a medium-sized saucepan until the curry paste is dissolved. Simmer at medium heat for five minutes, stirring regularly.

Add the pumpkin, sugar, fish sauce, and chicken broth, and simmer for another five minutes, stirring frequently.

Add the frozen vegetables and simmer for another five minutes or until vegetables are warm and tender.

Serve over rice or pasta, or you could also eat it as a soup.


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