Heat oil in a pot, and over medium heat saute the chopped onion until soft and translucent.
Add grated ginger, minced garlic, and chill. Bash a lemongrass stalk with the back of your knife and tie it into a knot. Throw it in the pot, and cook everything for a minute or until the garlic is fragrant.
Add the spices, turmeric, coriander, cumin, and salt. And give everything a stir.
Add coconut milk and water to the pot, followed by pumpkin and sweet potato. Cover the pot with a lid and let it simmer (not boil) until the veggies are fork-tender.
Have a little taste and adjust seasonings to your preference.
Add the broccoli florets to the pot, cover with sauce and cook for a couple of minutes (you don't want the broccoli to become mushy). Serve over white rice.
To reduce the amount of calories in this dish, and to make it low fat, substitute the light coconut milk with almond milk.
You can add baby spinach leaves or chopped kale at the end.
To cook the rice, soak it in cold water for 15-20 minutes then rinse until the water is clear. Add the rice to a pot, and add salted water that covers the rice by 1 inch. Cover with the lid and bring to a boil. Once it starts boiling, reduce the heat to the minimum and cook until the water is absorbed. Then remove from heat. Fluff it with a fork and serve.
The recommended portion of rice per person is 70 grams.