Vegan Pumpkin Curry

Pumpkin Curry Sauce:

• 1 coconut milk 15-oz can full-fat
• 1 cup pumpkin puree
• 3 Tbsp red curry paste or green or yellow curry paste
• 1 Tbsp ginger peeled and grated, fresh
• 1 Tbsp pure maple syrup
• 1/4 tsp pumpkin pie spice optional
• 3 Tbsp liquid aminos or soy sauce

Vegetables:

• 2 Tbsp coconut oil or avocado oil
• 1/2 cup yellow onion finely chopped
• 3 cloves garlic minced
• 2 cups butternut squash peeled and chopped into cubes
• 1 carrot peeled and chopped, large
• 1 broccoli crown chopped into florets
• 1 yellow squash chopped, medium
• 1 zucchini chopped, medium
• 1 cup pea canned or frozen