Creamy Pumpkin Coconut Curry
Ingredients
- 1/2 TBLS of coconut oil
- 1 1/2 tsp of turmeric
- 1 1/2 tsp of coriander
- 1 1/2 tsp of curry powder
- pinch of cayenne
- 1 1/2 tsp of garlic powder
- 1/2 tsp ground ginger
- 1 tsp cumin
- 2 bay leaves
- sea salt & cracked black pepper
- 1/2 TBLS of apple cider vinegar
- 1 can of pumpkin puree
- 1/2 cup diced white onion
- 2 medium carrots, chopped
- 1 cup of cubed white sweet potato
- 1 yellow or orange bell pepper, sliced
- 1 jalepeno, chopped (seeds removed)
- 1 cup of broccoli florets
- 1 cup cauliflower florets
- 1/2 cup of 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
- optional a handful of roasted acorn squash sliced
Preparation
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
