Steps
1. Heat the vegetable oil in a saucepan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic and grated ginger, cooking for another minute.
4. Add the sliced carrot and cubed pumpkin, cooking for about 5 minutes until they start to soften.
5. Mix in the chopped green beans and cook for an additional 2 minutes.
6. Pour in the coconut milk, curry powder, turmeric, salt, and pepper. Stir well.
7. Bring the mixture to a gentle simmer and let it cook for 10-15 minutes until the vegetables are tender.
8. Garnish with fresh cilantro before serving.