"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. This curry is super easy to make and is a big enough batch that it will last you all week long."
Creamy Pumpkin Coconut Curry
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Prep time 10mins
Cook time 50mins
Serves or Makes: 6
- 1 1/ 2 teaspoons coconut oil
- 1/ 2 cup diced white onion
- 2 medium carrots, chopped
- 1 jalapeño, seeds removed, chopped
- 1 1/ 2 teaspoons ground turmeric
- 1 1/ 2 teaspoons coriander
- 1 1/ 2 teaspoons curry powder
- 1 1/ 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1/ 2 teaspoon ground ginger
- pinch cayenne
- 2 bay leaves
- Sea salt and black pepper, as needed
- 1 1/ 2 teaspoons apple cider vinegar
- 2 (13.5 ounce) cans full fat coconut milk
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 bell pepper, yellow or orange, sliced
- 1 acorn squash, deseeded and cut into wedges
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1/ 2 cup frozen peas
- 1 large handful kale, roughly chopped
- Cilantro, for garnish
- Jasmine rice, cooked, for serving
Heat coconut oil in a large pot over medium. Add onions, carrots, jalapeño, all spices, and a pinch of salt and pepper. Sauté until onions are translucent.
Add apple cider vinegar to deglaze the bottom of the pan. Stir in coconut milk and pumpkin puree. Bring to a low boil, then add in chickpeas, bell pepper, sweet potato, cauliflower and broccoli. Season with salt and pepper.
Reduce heat to medium-low and cook for 20 minutes. Add kale and frozen peas, cook for 20 more minutes.
Garnish with fresh cilantro and serve with rice.