BY WHISKAFFAIR
Heat oil in a pan over medium-high heat. Once the oil is hot, add garlic, ginger, and onions, and saute for a minute.
Add red curry paste and cook for 1-2 minutes on medium heat, stirring continuously.
Stir in vegetable stock and bring the curry to a boil.
Now add bell peppers, pumpkin puree, pumpkin cubes, and ½ cup water, and mix well. Reduce the heat to low.
Cover the pan with a lid and cook for 10-12 minutes until the pumpkin is tender.
Remove the lid and add coconut milk, brown sugar, and tamarind paste, and cook for 2 minutes. Check for salt and add if needed.
Garnish with a handful of torn Thai basil, cilantro, and red chilies. Serve hot with steamed rice.