Creamy coconut flavors with pumpkin puree, chicken, sliced carrots and cauliflower. A veggie-filled and flavorful dish that goes perfectly on top of rice for a simple 30-minute dinner!
I love curries because it’s one of those dishes I throw everything into one pot – the multiple veggies and protein option. I also love the fresh herbs on top. Depending on the style of curry, it can be basil, cilantro or parsley!
My favorite herb is basil. It helps flavor us curries, pastas, and savory baked dishes. It’s such a fresh addition!
The base of this dish is coconut milk and pumpkin puree. It might not be fall anymore but I’m still always a fan of pumpkin flavors year round. Since I used canned pumpkin puree, it was easy to find! I actually had it in my pantry from 2 months ago! Once in a while, I like to dig through my pantry and find out what I actually have because I forget.
The curry gets thicker when you leave it in the fridge because of the coconut milk. You can thin it out with some broth or extra coconut milk while you heat it up! Garnish it with some extra cilantro herbs before serving 🙂
Pumpkin Coconut Cauliflower Curry
- 2 tbsp avocado oil
- 16 oz chicken breast diced
- 1 whole onion
- 2 tsp garlic minced
- 2 cups cauliflower
- 1 tbsp curry powder
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1 can unsweetened full-fat coconut milk
- 2 1/2 cups butternut squash puree
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 4 cups baby spinach
- In a large pan, heat up avocado oil. sprinkle salt and pepper on chicken; cook for 3-4 minutes or until golden brown.
- Remove chicken and add more oil to pan. Add onions and garlic and cook for 3 minutes until caramelized and fragrant.
- Add chicken back into pan, as well as cauliflower florets, curry powder, cumin, cinnamon and turmeric. Cook together for another 2 minutes. transfer everything in pan to a large pot.
- Pour in coconut milk and butternut squash puree. Bring to a boil, then bring to low heat to simmer for 10 minutes, stirring occasionally.
- Add in salt and pepper to taste. Stir in raw spinach until wilted, then turn off heat.
- Serve on top of rice and top with fresh cilantro!
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