Ingredients
- 1 1/2 tablespoons coconut oil
- 1 large sweet potato cut into 1/2-inch cubes
- 1 medium onion roughly chopped
- 1/2 tablespoon ginger minced
- 1/2 tablespoon garlic minced
- 4 teaspoons curry powder
- 3 teaspoons cumin
- 1 teaspoons salt
- 1 1/2 cups canned pumpkin purée
- 1 cup light coconut milk
- 1/2 cup low-sodium vegetable broth
- 1 teaspoons sriracha
- 1/2 cup cilantro roughly chopped
Instructions
- Heat coconut oil in a large pan over medium-high heat.
- Add the chopped sweet potato, onion, ginger, garlic, curry powder, cumin, and salt and cook for 8-10 minutes, until the veggies 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 serve.
