Paleo Pumpkin Curry (Edit recipe)

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Nourishing and satisfying pumpkin curry! This easy recipe is perfect for fall, with warming spices, notes of pumpkin, and nutrient-dense chicken bone broth.

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 4

Ingredients

2 Tbsp Avocado Oil
1 lb Boneless Skinless Chicken Thigh, cut into bite sized pieces
1 Onion, diced
8 cloves Garlic, minced
2 cups Butternut Squash, peeled & chopped
1 head Cauliflower, cut into florets
2 Tbsp Curry Powder
1 tsp Sea Salt, (Celtic Sea Salt) to taste
15 oz Pumpkin Purée, canned
13.5 oz Coconut Milk, canned
2 cups Chicken Bone Broth, Bonafide Provisions

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat avocado oil in large dutch oven or stainless-steel pot over medium heat. Add in bite size chicken pieces and brown, about 3-4 min.
Add in onion and garlic and sauté until translucent, about 1-3 min.
Then add in butternut squash, cauliflower, spices, pumpkin puree, and chicken bone broth. Bring to a boil, then turn heat down and cover the pot, stirring occasionally. Cook until butternut squash is fork tender, approx. 20-30 min.
Once the squash is tender, stir in the coconut milk and let simmer for 5 min. Turn heat off and serve over rice or cauliflower rice, and garnish with fresh herbs.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	425
Fat:	30 g
Carbohydrates:	11 g
Protein:	28 g
Cholesterol:	0 g
Sodium:	721 mg
Fiber:	4 g
Sugars:	4 g
Calculated per serving.