One Pot Whole30 Pumpkin Coconut Curry {Paleo + Whole30 + Gluten Free + Vegan Option}

From nyssaskitchen.com

5.0

Ingredients

1 tablespoon sesame oil

1 medium onion, thinly sliced

2 cloves garlic, chopped

1 teaspoon chopped ginger

2 tablespoons red curry paste

1/2 teaspoon turmeric

2 cups cubed pumpkin or butternut squash

1 red pepper, cut into bite sized pieces

2 carrots, peeled and cut into coins

1 can pumpkin puree

1 1/2 cups broth

2 tablespoons coconut aminos

1.5 pound boneless skinless chicken breasts, cut crosswise into thin strips

1 can full fat coconut milk

1 head of broccoli, cut into florets – about 3 cups worth

juice of 1 lime

2 teaspoons sea salt – or to taste, how much salt you add will largely depend on how salty your broth is

Cauliflower rice

Cilantro

Chili oil

Chili flakes

Instructions

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.

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 garlic, ginger, turmeric, and red curry paste, and cook for another minute, stirring frequently, to release the aroma and flavor of the spices.

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 pumpkin puree, broth, and coconut aminos and stir to combine. Bring to a simmer.

Once simmering, add chicken breasts and cover. Cook for about 15-20 minutes – until chicken is cooked through and veggies are tender.

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.

Season with juice of 1 lime and 2 teaspoons sea salt, or to taste.

Serve with cauliflower rice, some fresh cilantro, chili oil, and chili flakes if desired.