A warm and comforting curry dish that’s perfect for fall and winter.
In case you’re curious, it is Paleo, gluten-free and dairy-free, too and filled with lots of fiber.
Whether you strive to eat this way or not, recipes like this will show you just how easy and delicious it is to eliminate extra stressors on the body (i.e>too much refined sugar, dairy or meat)
You can certainly top with chicken, once plated, like I did for my husband. He loved it! He came home hungry, so this was perfect.
I simply used the veggies I already had on hand, which included onion, shiitake mushrooms, broccoli, and sweet potato, but practically anything is fair game– even organic frozen veggies if you want to skip the chopping process.
I love how it thickens naturally as it simmers, so no need to add any thickeners.
Pure and delicious!
Quick Broccoli Pumpkin Curry
Makes 4 servings
1 tablespoon coconut oil
1 onion, chopped
1 cup shiitake mushrooms, chopped
1 can coconut milk (I used light coconut milk because that’s what was in my cupboards, but you can use regular, not light)
1 can pumpkin puree (If using canned, I like the ones with BPA-free liners, or you can get the pumpkin puree in a box)
1 cup water
1 tablespoon curry powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon sea salt (I added more after it simmered. Adjust any flavorings to your liking)
1 head broccoli, chopped into florets
1 sweet potato, chopped into chunks (You can use any type of sweet potato or root vegetable. I used a garnet yam which has purple skin and has a creamy white inside-and kept the skin on for convenience and added nutrients)
• Melt the coconut oil in a large pot over medium heat.
• Saute onion and mushrooms until tender about 5-7 minutes.
• Add in the coconut milk, pumpkin puree, water, curry, cinnamon, ginger and salt and stir well to combine.
• Add the chopped broccoli and sweet potatoes into the sauce and stir well to coat.
• Bring the sauce to a simmer, then cover and allow the veggies to cook until fork tender.
• I like my broccoli to be a bright green so I make sure not to overcook.
• Serve hot over a bed of cooked quinoa or brown rice, or cauliflower rice for a grain-free option.
• Top with any organic animal protein for anyone who prefers that.
• You can store leftovers in a sealed container in the fridge for up to a week.
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