Thai Pumpkin Coconut Curry
[Vegan, Gluten-Free]

For the Thai Pumpkin Coconut Curry:

• 2 tablespoons minced ginger
• 6 cloves garlic, minced
• 1/2 cup minced white onion
• 2 tablespoons dark miso
• 1 15-ounce can light coconut milk
• 1 15-ounce can raw pumpkin
• 1 cup water

For the Spices:

• 2 tablespoons mustard seeds
• 2 tablespoons cumin powder
• 2 tablespoons sweet curry powder
• 2 tablespoons turmeric powder
• 2 tablespoons soy sauce or tamari
• 1/4 cup raw sugar
• 1 tablespoon cinnamon
• 1 tablespoon cardamom
• 1 tablespoon cloves
• 1 tablespoon ginger
• 1 tablespoon cayenne
• 1 tablespoon garlic
• 1 tablespoon onion
• 1/2 tablespoon cracked black pepper
• 1/3 cup unsweetened shredded coconut
• Juice of 3 limes

For the Roasted Vegetables:

• 2 small zucchini, sliced
• 3 medium potatoes
• 2 bell peppers, sliced
• 3 cups broccoli florets
• 2 cups diced Crimini mushrooms
• 1 large carrot, peeled/chopped
• 2 ears corn, sliced after roasted
• 1 15-ounce can chickpeas, rinsed