Creamy Pumpkin Coconut Curry
Creamy Pumpkin Coconut Curry to get ya through the rainy week. 🌧️
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.
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Servings: servings
Ingredients
- 1/2 TBLS coconut oil
- 1 1/2 tsp turmeric
- 1 1/2 tsp coriander
- 1 1/2 tsp curry powder
- pinch cayenne
- 1 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1 tsp cumin
- 2 bay leaves
- sea salt & cracked black pepper
- 1/2 TBLS apple cider vinegar
- 1 can pumpkin puree
- 1/2 cup diced white onion
- 2 medium carrots chopped
- 1 cup white sweet potato cubed
- 1 yellow or orange bell pepper sliced
- 1 jalepeno chopped (seeds removed)
- 1 cup of broccoli florets
- 1 cup cauliflower florets
- 1/2 cup frozen peas
- 1 can of garbanzo beans rinsed and drained
- 2 cans of full fat coconut milk
- 1 large handful of rinsed kale roughly chopped
- cilantro for garnish
- a handful of roasted acorn squash sliced 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!
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