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Vegetable Pumpkin Curry

Vegetable Pumpkin Curry

This one pot meal is filled with simple veggies packing it full of nutrients and flavor. The pumpkin helps create a natural sweetness, the sweet potatoes add a tender texture, and the bell peppers give you a satisfying crunch. Pick a protein to add to this, such as shredded chicken, roasted tofu, or lentils would all work! Lastly, pair it with rice, cauli-rice, or warm naan to round out your meal.
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Ingredients Method Notes

Ingredients
  

Ingredients
  • 1/2 yellow onion chopped
  • 1 sweet potato peeled and diced
  • 1 red bell pepper chopped
  • 1 clove garlic minced
  • 1/2 cup green beans chopped
  • 1 zucchini chopped
  • 1/2 cup fresh cilantro chopped
  • 1 Tbs olive oil
  • 2 Tbs red curry paste
  • 1 1/2 cup pumpkin purée canned
  • 1 1/2 cup coconut milk full-fat
  • 4 cup spinach fresh leaves
  • 1 lime cut into wedges

Method
 

Prep
  1. Chop the onion, sweet potato, garlic, pepper, green beans, zucchini, and cilantro.
Make
  1. Heat olive oil in a large skillet. Add the onion, sweet potato, garlic, and pepper, Sauté for 3-5 minutes or until onion begins to soften. Cover and let steam generate to soften sweet potatoes for 5 minutes.
  2. Add in the green beans and zucchini. Continue to sauté until zucchini begins to soften.
  3. Stir in the curry paste, pumpkin, and coconut milk and bring to a gentle simmer. Cook for 3 minutes.
  4. Add the spinach, salt, and pepper, and cook another 3-5 minutes or until spinach is wilted.
  5. Serve over cauliflower rice and top with a squeeze of fresh lime juice and chopped cilantro.

Notes

Nutrition Facts: Calories 303 Total Fat 22g Saturated Fat 17g Sodium 64mg
Total Carbohydrates 27g Dietary Fiber 8g Total Sugars 8g Protein 6g