Dairy-Free · Fall · Main Dish · SCD

Pumpkin Curry

pumpkin-curry_edited-1

My husbands’s grandma would make curry and cider for the grandkids on Halloween every year.  He loved this tradition so much that we’ve decided to keep it up with our family.  It always smells like Halloween whenever the curry is simmering on the stove.  Hope you enjoy this family favorite recipe!

Pumpkin Curry

  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 piece ginger (1 inch), grated
  • 2 Tablespoons coconut oil
  • 3 Tablespoons curry powder
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1 (28 oz) can diced tomatoes
  • 1 (14 oz) can coconut milk 
  • 1/2 cup canned pumpkin
  • 2 large chicken breasts, cooked and cubed

Saute onion, garlic, and ginger in coconut oil until onions are translucent.  Add in spices and cook until fragrant.  Deglaze pan with diced tomatoes.  Stir in coconut milk and pumpkin and simmer.  Pour into blender and blend until smooth.  Return to pot and simmer on low for 30 minutes.  Stir in cooked, cubed chicken.

Serve over cauliflower rice and garnish with cilantro.

pumpkin curry2.jpg

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