Vegetarian pumpkin curry

olive oil

large onion, chopped

garlic cloves, minced

pumpkin puree (from the can or homemade)

canned tomatoes

vegetable stock or water

coconut milk

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

garbanzo beans (7.5 oz, 212 g) or white beans, rinsed and drained

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)

or 3 tablespoons honey (or, use agave nectar or maple syrup for vegan version)

salt and pepper

cooked quinoa