Pumpkin with Coconut and Curry

Ingredients

• 1 can coconut milk 
• 0.3 cup coconut or shredded plus more for garnish
• 1 teaspoon pepper red crushed
• 1 teaspoon curry 
• 1  garlic clove minced
• 0.5 teaspoon ground cumin 
• 0.5 cup onion thinly sliced
• 4 cups pumpkin diced
• 4 servings salt and pepper 
• 1 tablespoon vegetable oil 

Equipment

• sauce pan

Directions

1. Heat the vegetable oil in a medium sauce pan.
2. Add the onions and cook for about 5 minutes.
3. Add the garlic and pumpkin and cook for about 2 minutes over medium-low heat.
4. Add the coconut milk, cumin, curry, salt, pepper and crushed red pepper. Cover and cook for 10 minutes.
5. Add the shredded coconut, stir and cook for 2 minutes more.
6. Serve immediately.