Pumpkin Coconut Cauliflower Curry
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!
Servings 4 servings
Ingredients
- 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
Instructions
- 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!