Pumpkin Curry

Sauté 1 bell pepper, 1/2 an onion, fresh garlic, and fresh ginger until browned. Add half a can of diced tomatoes, a cup of veggie broth, 1/4 cup red lentils, 1/3 cup canned coconut milk, and 1/4 cup canned pumpkin puree (along with any other vegetables you have on hand). Add turmeric, black pepper, curry seasoning, garlic powder, and salt to taste. Cover with a lid and turn the heat down. Wait for the lentils to cook and soak up most of the liquid, adding more veggie broth as needed. Serve with air-fried sweet potatoes and fresh cilantro.