*You can use whatever veggies you have on hand...just chop them small and evenly, so they cook fast and evenly.
Curries are a great place to get a variety of veggies in. Other ideas: cauliflower, okra, bok choy, cabbage...
If you want it extra spicy, add in additional chopped chiles or an extra tablespoon of curry paste.
If at any point you feel the pumpkin curry sauce gets too thick, you can thin it out by adding 1/4 cup water or vegetable broth at a time.
If you refrigerate and reheat later, do it on the stovetop and add the water/ broth.