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Creamy Pumpkin Coconut Curry

Creamy Coconut Pumpkin Curry
Creamy Pumpkin Coconut Curry to get ya through the rainy week. šŸŒ§ļøā£ As many of you know I am slightly obsessed with curries and could eat them pretty much everyday, especially in the colder seasons. Something about the warming spices like turmeric, ginger, coriander, and cayenne that makes my body feel amazing. I also tend to operate better with slow cooked, warm meals, as they are easier to digest. ā£

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Creamy Coconut Pumpkin Curry

Creamy Pumpkin Coconut Curry

This curry is super easy to make and is a big enough batch that it will last you all week long.
5 from 2 votes
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Course: Dinner
Cuisine: Asian-Inspired
Keyword: dairy-free, Recipe, Vegan, vegetarian
Servings: 6 servings

Ingredients

  • 1/2 TBLS coconut oilā£
  • 1 1/2 tsp turmericā£
  • 1 1/2 tsp corianderā£
  • 1 1/2 tsp curry powderā£
  • pinch cayenneā£
  • 1 1/2 tsp garlic powderā£
  • 1/2 tsp ground gingerā£
  • 1 tsp cuminā£
  • 2 bay leavesā£
  • sea salt & cracked black pepperā£
  • 1/2 TBLS apple cider vinegar ā£
  • 1 can pumpkin pureeā£
  • 1/2 cup diced white onionā£
  • 2 medium carrots choppedā£
  • 1 cup white sweet potatoā£ cubed
  • 1 yellow or orange bell pepper slicedā£
  • 1 jalepeno chopped (seeds removed)ā£
  • 1 cup of broccoli floretsā£
  • 1 cup cauliflower floretsā£
  • 1/2 cup frozen peasā£
  • 1 can of garbanzo beans rinsed and drainedā£
  • 2 cans of full fat coconut milkā£
  • 1 large handful of rinsed kale roughly choppedā£
  • cilantro for garnish
  • a handful of roasted acorn squash slicedā£ optional

Instructions

  • Heat your coconut oil on medium heat. Add your onions, carrots and jalepeno along with a pinch of sea salt and pepper, and your turmeric, cayenne, cumin, coriander, ginger, curry powder, and garlic powder. Saute in medium until onions are translucent.
  • Add apple cider vinegar and deglaze the bottom of the pan. Add your pumpkin puree and coconut milk and stir until combined.
  • Bring to a low boil and add in your bell pepper, sweet potato, cauliflower, garbanzo beans and broccoli and season with a pinch more of sea salt and black pepper. Reduce heat to med low and cook for 20 mins.
  • Add your kale and frozen green peas and cook for another 20 mins.
  • Serve with Jasmine rice and garnish with fresh cilantro. ( I added some roasted acorn squash as well because I had some leftover, but this is just optional). Enjoy! ā£ ā£
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2 thoughts on “Creamy Pumpkin Coconut Curry”

  1. 5 stars
    This recipe was so yummy! I made it for the whole family, and it was definitely a winner. We loved the creamy texture and the super yummy vegetables coupled with our basmati rice.

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