Lightly sautee your veggies ahead of time in fat of choice (I used coconut oil)
In a clean pan on low heat, add your two tablespoons of red curry. If you are very spice sensitive (which I am), add only one for now and then you can add more later. If you LOVE spice, consider adding more. I'm a spice wuss, so I maxed out on two tablespoons for this recipe.
Add in one can of coconut cream - mix together until red curry is disolved
Add in can of pumpkin, spices and other can of coconut cream - mix together until all blended/dissolved
Add in veggies and let meld together
Add salt and pepper to your taste
Make your riced cauliflower (or whatever other base you might want to serve it on) while letting flavors meld