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Pumpkin Curry

Pumpkin CurryFall is back and the pumpkin recipes are out! There’s something so satisfying about a warm bowl of veggies and curry on a cool or rainy day. As the seasons shift, colder months can bring on more food cravings, so it’s essential to get enough calories from real, whole foods in order to feel nourished. During this time of year, I especially enjoy eating more root veggies and including herbs and spices that support internal warmth and optimal digestion. When pumpkin goes out of season, or if you can’t find it in your area, you can very easily swap it out for sweet potato or yam.

1-2 cans of organic full-fat coconut milk (2 cans for more than 2 people.)
2 tbsp. curry powder
1 tbsp. onion powder
1 tbsp. coriander powder
2 tsp. cinnamon
1 tsp. black pepper
2 bay leaves
1 small pumpkin, peeled and cut into cubes
1 cup, slow cooked chickpeas
1 cup, chopped cauliflower
1/2 cup diced tomatoes
1 small, diced yellow onion
1/4 cup diced cilantro


1. In a large pot, bring your coconut milk and all spices together and whisk until the consistency is even.

2. Add in your veggies and chickpeas, slowly bring to a boil and turn down the heat, letting your curry simmer for 45 minutes to 1 hour or until the veggies are soft.

3. Serve alone, or overtop of quinoa or organic wild rice.


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