Pumpkin Coconut Curry With Fall Noodles

Sauté bell pepper, onion, purple cabbage, mushrooms, diced tomatoes, and fresh garlic until vegetables are caramelized. Add in 2 cups of veggie broth, chopped tofu, 1/3 cup canned coconut milk, and 1/4 cup pumpkin purée. Stir in generous amounts of curry seasoning, turmeric, black pepper, garlic powder, and salt. Place a lid on the pan and let the curry simmer on medium-low heat for about 15-20 minutes. Separately, cook your noodles of choice according to package directions. Serve the curry over the cooked noodles, garnished with fresh cilantro, and enjoy!