My husband said this was the most life changing Pumpkin Curry, the best curry he ever had! Gluten free, paleo, whole30 and healthy too!
I know I know I know, calling something life changing is so hokey and overdone
BUT, this time it is LEGIT.
Mr. FFF SRSLY told me that this is the BEST curry he has ever had in his life. AND he grew up in Nepal and they know their curries over there!
He has made me make it over and over and over again and he is just not falling out of love with it.
Why This Easy 1-Pot Pumpkin Curry is Awesome
You want to know what I LOVE in a weeknight meal? Something that’s quick and easy to throw together at the end of a long day that ALSO hits the mark on taste! Tonight’s pumpkin curry recipe is both simple and delicious, and the absolute BONUS is that it’s a one-pan meal. Recipes like one pan mexican quinoa casserole and sheet pan paleo za’atar chicken thighs have me making them again and again because anything that is cooked altogether in the same pot/pan is my jam. This curry recipe brings together the coziness of fall with the warmth of curry to create the most satisfying and comforting meal ever!
Ingredients you will need
This vegan pumpkin curry uses a handful of healthy, wholesome ingredients- some of which you may already have kicking around your kitchen. Here’s what you will need to get started:
- Sweet Potatoes
- Coconut Oil
- Coconut Milk
- Curry Powder
- Chicken Stock
How to make Pumpkin Curry
Making this thai pumpkin curry for dinner tonight is something that should be on your radar because it could not be easier to make and the flavor is unreal!
First, you need to prep your onion and sweet potato by roughly chopping the onion and peeling and chopping the sweet potato into ½ inch cubes.
Heat some coconut oil up in a large pan on medium heat and add in the potato and onion and cook until they just begin to soften. Add in the spices and cook until fragrant. THIS is where the flavor magic happens so really make sure those spices get nice and toasted
Add in all the remaining ingredients and bring to a boil.
Once it’s all boiling together, reduce the heat, cover the pot and simmer until the sweet potatoes are nice and fork tender, about 20-30 minutes.
How to add more Protein
This curry is flavor packed with the PERFECT texture and satisfying taste, but you can easily mix things up a bit by adding some more protein to it! Here are a few ways to up the protein content in this curry recipe:
- Cubed Chicken: Grilled, baked, or rotisserie chicken would be a great addition to this recipe!
- Tofu: If you’re vegetarian or vegan, feel free to replace the chicken stock with vegetable stock and add in some cubed tofu.
- Shrimp: Give this recipe a seafood twist by cooking up some shrimp and adding it to the mix.
How to store Curry
Storing this curry is super easy and there a couple ways you can do it! I like to make a double batch of pumpkin coconut curry when I cook it for Mr. FFF and I so that we have some for now AND some for later! If you don’t gobble it all up right away, store the rest in an airtight container in the fridge. It will last that way for 3-4 days! Another option is to freeze this curry, which is also really easy and a great way to have quick meals on nights when you don’t have time to cook. Simply store the curry in an airtight container or a freezer zip locked bag and freeze it for up to 3 months.
Not only is pumpkin low in calories, it is rich in vitamins, minerals, antioxidants and fiber! All of these things making pumpkin a very healthy choice to eat!
Yes! Any starchy winter squash would be great. I can totally see some butternut squash or kabocha squash being really good here!
Surprisingly, yes pumpkin is a fruit! It has seeds which classifies it as a fruit.
Other Healthy Pumpkin Recipes
- 1 1/2 Tbsp Coconut oil
- 1 Large sweet potato cut into 1/2 inch cubes (about 370g)
- 1 Medium onion, roughly chopped
- 1/2 Tbsp Garlic, minced
- 1/2 Tbsp Ginger, minced
- 4 tsps Curry powder
- 3 tsps Cumin
- 1 tsp Salt
- 1 1/2 Cups Canned Pumpkin puree not pumpkin pie filling!
- 1 cup Light coconut milk
- 1/2 Cup Low-sodium vegetable broth
- 1 tsp Sriracha
- 1/2 Cup Cilantro roughly chopped
- Heat coconut oil over med/high heat in a large pan.
- Add the chopped potato, onions, ginger, garlic, curry powder, and cumin and cook for 8-10 mins, until they are fragrant and begin to brown.
- Add the pumpkin, coconut milk and broth. Give them a good stir until they are well combined. Bring to a boil and boil for 3 minutes, stirring frequently.
- After 3 minutes, cover and simmer until the potatoes are soft, 10 minutes, stirring occasionally.
- Then, uncover and simmer for about 5 minutes,stirring occasionally, to thicken. Then, stir in the sriracha
- Stir in the cilantro and DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 13 POINTS+: 12 OLD POINTS: 10
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