Begin by chopping the ginger and garlic, and cubing the pumpkin/butternut squash. Just fyi - I used butternut squash for this recipe.

Heat up a dutch castiron on medium heat, once hot, add oil followed by the garlic and ginger. Cook for about 30 seconds until the raw smell goes away.

Add the butternut squash or pumpkin. Stir well and cook for 6-7 minutes on low-medium heat. Make sure the butternut squash does not get mushy.

In the meantime, slice the red bell pepper and chop the string beans into 1 inch pieces. Open up the red curry paste and coconut milk cans.

Back to the butternut squash, this is what you should have. You may notice the bottom may be slightly burnt, that's okay, we will deglaze it later on.

Add the red bell pepper and beans.

Followed by the fish sauce (if you're vegetarian, omit and use gluten-free tamari instead).

Then coconut sugar.

Now add the kaffir lime leaves and water. Simply fill up the coconut can with 1 cup of water and add to the curry.

Cover and cook for 4-5 minutes until the sauce is warm. Turn off the stove.