Paleo Pumpkin Curry (Edit recipe)

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

Serves: 4

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Ingredients

Process

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
  1. 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.
  2. Add in onion and garlic and sauté until translucent, about 1-3 min.
  3. 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.
  4. 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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