{PALEO + WHOLE30 + GLUTEN FREE + VEGAN OPTION}
This one pot whole30 pumpkin coconut curry is an incredibly warming and satisfying meal that is easy enough to make any night of the week! Made with a rainbow of vegetables, canned pumpkin puree, coconut milk, curry paste, and chicken (or tofu for a vegan option!).
This recipe comes together best when all ingredients are prepped before you start cooking. Take 10-15 minutes to chop and cut everything and have it ready waiting by the stove before you begin cooking.
Heat sesame oil in a large soup sized pot over medium heat. When hot, add sliced onion and cook until starting to soften – about 5 minutes.
Add cubed butternut squash or pumpkin, red pepper, and carrots. Stir, and cook for another 5 minutes, to start to cook veggies and infuse with spices.
Add coconut milk and broccoli florets to the pot. Bring back to a simmer and cook another 5 minutes or so – until broccoli is bright green and tender.