Pumpkin Curry with Coconut Milk

Instructions:

1. Heat the neutral oil in a large deep skillet or Dutch oven over medium-high heat. Add the diced onion and sauté for 3-5 minutes until translucent.
2. Stir in the minced garlic and grated ginger, cooking for 60 seconds until aromatic.
3. Push the onions to the side and add the red curry paste to the center of the pan. Stir constantly for 1-2 minutes until the paste darkens slightly and smells toasted.
4. Add the cubed pumpkin to the pan, stirring to coat in the spice mixture. Cook for 5 minutes, allowing the edges to brown.
5. Pour in the coconut milk, vegetable broth, soy sauce, and maple syrup. Bring to a gentle simmer, then reduce heat to medium-low.
6. Cover and cook for 12-15 minutes, or until the pumpkin is tender but still holds its shape.
7. Remove the pan from the heat. Stir in the fresh lime juice and salt to taste.
8. Garnish with chopped fresh cilantro before serving.