One Pot Whole30 Pumpkin Coconut Curry


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.


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.