Curried Pumpkin Stew

Saute in olive oil over medium heat until onion is translucent:

Half a medium onion diced
Half a sweet red pepper diced

Add and saute
2 Tbls curry powder (or to taste)
2 cloves crushed garlic

Add and simmer until thick and bubbly about 7-8 minutes:
1 large can tomatoes
1 tsp salt

mix in and bring to a boil:
1 13 oz can coconut milk
4 cups casper pumpkin, butternut squash or other good tasting squash or pumpkin, peeled, seeded and cut into 1 inch chunks

Fill can with water and pour into soup pot

Reduce heat, cover and let simmer until the pumpkin is soft, about 15 minutes.

Add:
1 can coconut milk (this is the second can of coconut milk)
2 15 oz cans garbanzo beans/ chick peas

simmer uncovered until hot and steamy. Serve with wild rice or good brown rice