One Pot Whole30 Pumpkin Coconut Curry

{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!).

- sesame oil - medium onion, thinly sliced - cloves garlic, chopped - chopped ginger - red curry paste - turmeric - cubed pumpkin or butternut squash. - red pepper, cut into bite sized pieces. - carrots, peeled and cut into coins. - pumpkin puree - broth - coconut aminos - boneless skinless chicken breasts, cut crosswise into thin strips.

INGREDIENTS:

Prep all the veggies, chicken, and aromatics

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.

Create the flavor base for the curry

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 the veggies, broth, and chicken

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.

Add coconut milk and broccoli

Give this recipe a try! Tap the link for the full recipe details.