2 tablespoons canola oil
1/2 cup chopped yellow onion
2 tablespoons garlic cloves, crushed (about 6 cloves
2-3 tablespoons of dried flower
1/4 cup red curry paste
4 cups (about 19 oz.) sugar pumpkin or butternut squash, cut into 1-inch cubes
2 cups red bell pepper slices
1 1/2 cups chicken broth
1 can full-fat coconut milk, well shaken (about 13.5-oz.)
1 teaspoon kosher salt
6 cups hot cooked jasmine rice
1/2 cup plain whole-milk yogurt (sub for dairy free is making a vegan version)
1/4 cup fresh cilantro leaves
6 lime wedges
Heat oil in a medium saucepan over medium-high. Add onion and garlic to pan; cook, stirring occasionally, until starting to soften, about 4 minutes.
Add curry paste; cook, stirring often, until fragrant, about 1 minute.
Add pumpkin, bell pepper, chicken broth, infused-coconut milk, and salt; bring to a boil. Cover, reduce heat to medium, and simmer until pumpkin is tender, 10 to 15 minutes.
Using a slotted spoon, remove 4 cups of pumpkin-bell pepper mixture from pan, and set aside.
Place remaining mixture in a blender. Process until smooth.
Return pureed mixture to saucepan, and heat over medium.
Stir in reserved pumpkin-bell pepper mixture.
Place 1 cup rice in each of 6 shallow bowls; ladle pumpkin mixture over rice.
Garnish with yogurt, cilantro, and lime wedges.