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. Healthy, comforting, and minimal clean up since it’s made with only 1 pot.

For Curry – Sesame oil – Onion – Garlic – Ginger


Prep all the veggies, chicken, and aromatics

This recipe comes together best when all ingredients are prepped before you start 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.