Pumpkin, coconut & peanut butter curry over quinoa

olive oil

large onion, chopped

garlic cloves, minced

pumpkin puree (from the can or homemade)

canned tomatoes

vegetable stock or water

coconut milk

or 2 tablespoons red curry paste (use less or more of the paste, depending on how spicy it is, and then add more, to taste)

to 6 tablespoons honey (to taste)

creamy peanut butter

black beans (15 oz, 425 g), rinsed and drained

salt and pepper

cooked quinoa