1. Peel and chop the onion, garlic, and ginger finely. Peel, core, and dice the pumpkin. Wash and dice the carrots. Remove the seeds from the chili pepper and cut into rings. Wash and dry the kale, remove the stems, and chop (optional). Set everything aside.

2. Add the peanut oil to a large pot and heat up. Add the chopped onions, garlic, and ginger and fry for 2-3 minutes until soft and slightly browned. Add the curry paste and mix to combine – cook and stir constantly for about 2 minutes so the curry paste can develop more flavors. Deglaze with coconut milk and veggie stock. Add the peanut butter and soy sauce and mix until the peanut butter is incorporated into the sauce. Add the diced pumpkin and carrot, as well as the red chili rings, and bring to a boil once more. Reduce the heat and let the curry simmer for about 10 minutes, then add the chopped kale and continue cooking for another 2-3 minutes. If you are not adding the kale, just continue cooking until the pumpkin pieces are soft, but not mushy. Season with some salt and pepper if necessary and serve with some rice, chopped peanuts, and cilantro.