Creamy Pumpkin & Sweet Potato Curry

If you like curry, you'll love this! This is a perfect fall curry dish, a great way to celebrate the season!

It's chalk full of flavor, accented with the flavors of fall. It's an easy and simple recipe to follow and make. Enjoy this over rice or cauliflower rice. It's gluten free, dairy free, grain free, and nut free!

---

Creamy Pumpkin & Sweet Potato Curry

Gluten Free | Dairy Free | Grain Free | Nut Free

Ready in 40 minutes

Serves 4

Ingredients

1 lb. boneless/skinless Chicken thigh, cut into 1 ½ ” cube

or tri tip steak, thinly sliced

2 tbsp avocado oil

4 minced garlic cloves

1 small bell pepper, sliced

¾ cup white onion, chopped

½ cup carrots, sliced

2 cups Sweet potato, cubed

1 heaping cup Pumpkin puree

2 ¼ cups full fat coconut milk

2 tsp curry powder

1 tsp chili powder

1 tsp ginger

1 tsp onion

2 ½ tsp fine sea salt + to taste

2 tsp garlic chili paste (optional)

Preparation

1. Cut your meat up accordingly. If you’re using chicken, cut it into 1 - 1 ½ “ cubes or if you’re using the steak, cut into thin slices.

2. In a large pan on medium heat, add the avocado oil and the choice of meat. Cook until almost cooked through.

3. Add the garlic, sliced bell pepper, chopped onion, sliced carrots, and cubed sweet potatoes. Cook until the veggies start to soften.

4. Stir in the pumpkin puree, coconut milk, and all the spices. Including the garlic chili paste (optional).

5. Simmer this on medium to low for about 10 minutes or until potatoes are cooked through. Serve this over rice or cauliflower rice.

---

Please leave comments below on what you think of this curry dish!!