In a large pot or pan, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.

Add pumpkin, tomatoes, vegetable broth or water, coconut milk, black beans, and garbanzo beans. 

Add 1 tablespoon of red curry paste, stir everything well, and season with salt and pepper. Taste your curry, season with more salt if needed. Add another tablespoon of red curry paste, if desired. (Different brands of red curry paste have different degrees of spiciness. Be careful not to add too much of red curry paste if it is of a spicier variety).

Start adding honey only after you’ve seasoned the curry with salt, because we’re using honey here not to really sweeten the curry but to balance the flavors. Add 1 tablespoon of honey (after seasoning with salt), taste your curry. Add another tablespoon (or 2) of honey if desired.

Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on very low simmer.

Serve over quinoa. ENJOY!

Note:

For a heartier dish, sauté some asparagus and cauliflower, put over the quinoa and then added the curry on top.