One-Pot Cozy Pumpkin Thai Curry
Thai curry is one of my favorites, so let's put a fall spin on it and use up some extra pumpkin puree in this delicious recipe!
Adding pumpkin puree to Thai curry is such a delicious way to use up some extra pumpkin, thicken curry, and add skin supportive nutrients. This recipe is also so customizable to whatever else you want to add. You can choose your what specific protein or vegetables you want!
Ingredients and Benefits:
Pasture-raised chicken: Contains 50% more vitamin A, three times the amount of omega-3s, and letting animals graze and roam is great for the environment! I purchase 100% pasture-raised meat online from US Wellness or Grassroots Co Op (Use code “LIVNATURALLY” for 15% off)
Turmeric: Neutralizes free radicals and protects cells from damage. Has anti-inflammatory properties to improve joint health and digestive health benefits
Garlic: Has antibiotic and anti-inflammatory properties. Tip: let garlic sit out for 10-15 minutes after mincing so the enzyme allicin is activated and the benefits are retained!
Ginger: Great for gut health, anti-inflammatory, and may have neuroprotective benefits
Onion: Rich in flavonoids, especially quercetin that works to improve blood pressure, metabolism, and heart health
Curry paste: Rich in anti-inflammatory spices for digestive health and anti-bacterial
Harissa: May improve metabolic health from capsaicin and promote fat burning
Coconut milk: Rich in MCTs to improve heart health and metabolism. Also a good source of calcium and fiber
Pumpkin puree: High in fiber, prebiotics, antioxidants, vitamins A and C, carotenoids, zinc, and potassium
You need to make this cozy, one-pot, nutrient dense, and full of flavor Thai curry with pumpkin puree! It is packed full of protein, yummy spices, and vegetables for such a satisfying meal. It is a great way to use up an extra pumpkin puree from other fall recipes as well!
- 1 tsp ginger
- 2 garlic clove, minced
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lb pasture-raised chicken, diced
- 1 onion, diced
- 2 tbsp curry paste
- 1 tbsp harissa
- 1/2 can coconut milk
- 1/2 cup pumpkin puree
- Bell pepper, carrots, chopped (any vegetables you want)
- In a pan over medium heat, heat oil if needed* and once hot add onion and garlic
- Cook 2 minutes, until soft
- Add vegetables, chicken, spices, and cook 5 minutes
- Add curry paste, harissa, salt and cook for 1-2 minutes to bring out flavor
- Pour in coconut milk and pumpkin
- Bring to boil and lower to simmer 10-15 minutes, until cooked and sauce is thickened
- Serve with rice and vegetables and enjoy!!
I use my Caraway ceramic pan that does not need oil, so use some depending on your pan
You can use code “LIVNATURALLY” for 10% off!
