Pumpkin Curry

Bahan-bahan (4 porsi)

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion (chopped)
• 1 red bell pepper
• 4 cloves garlic (minced (about 4 teaspoons))
• 2 tablespoons minced fresh ginger
• 5 tablespoons Thai red curry paste (I used Thai Kitchen brand)
• 2 14 -ounce cans light coconut milk
• 1 cup low-sodium vegetable broth or chicken broth
• 4 cups 3/4-inch cubed sugar/pie pumpkin or butternut squash (about 1 (4 to 5-pound pumpkin* or 1 medium butternut squash))
• 1 small head broccoli
• 2 tablespoons fresh lime juice (from about 1 lime)
• 1 tablespoon low sodium soy sauce
• 1 tablespoon fish sauce (or more low-sodium soy sauce)
• Cooked brown rice for serving
• Chopped fresh cilantro (for serving)