Vegetarian Pumpkin Curry

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1 tablespoon olive oil
1 large onion, chopped
4 garlic cloves, minced
1 cup pumpkin puree
1 cup canned tomatoes
1 cup vegetable stock or water
1/4 cup coconut milk
1 can black beans (15 oz, 425 g), rinsed and drained
1/2 can garbanzo beans (7.5 oz, 212 g) or white beans, rinsed and drained
2-4 tablespoons red curry paste
2 or 3 tablespoons honey
salt and pepper
2 cups cooked brown rice
chopped green onions

In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), coconut milk, black beans, and garbanzo beans (both beans should be rinsed and drained). Add red curry paste. Reduce to simmer and cook for 15 minutes on very low simmer.
Serve with brown rice or quinoa, garnished with chopped green onion.

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