One-Pot Pumpkin Curry

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Dinner Lunch

Prep Notes

This one-pot pumpkin curry is an easy and flavorful dish that pairs a variety of vegetables and protein with a golden and rich garlic naan to soak up its wonderful flavors.

Ingredients

2 teaspoons extra-virgin olive oil or coconut oil
1 large shallot, chopped
3 cloves garlic, minced
Salt to taste1 inch fresh ginger, grated
1 chili pepper of your choice (green chili, Thai chili, etc.)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
2 tablespoons Thai red curry paste
1 can full-fat organic coconut milk
1/2 can organic pumpkin puree
1 can organic chickpeas, rinsed and drained
1 bunch kale, stalks removed
2 medium organic sweet potatoes, peeled and chopped
1 tablespoon fresh lime juice
Tamari to taste

Directions

Heat oil in large pot over medium. Add shallots and garlic with pinch of salt and cook until mixture starts to brown.
Add ginger and chili and begin to cook. Add spices and continue to cook until fragrant. Add curry paste and continue to stir for 2–3 minutes.
Stir in coconut milk, pumpkin puree, and chickpeas and bring mixture to soft boil. Lower heat, add sweet potatoes, and continue to cook with the pot on for 10–15 minutes, or until potatoes are slightly soft. Add kale and cook until leaves are wilted.
Add lime juice and tamari. Feel free to add more cumin, cinnamon, or turmeric as needed. Let simmer for 2–3 minutes.
Serve hot over rice or with garlic naan.

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