Paleo Pumpkin Coconut Curry

Suitable for VitaClay Models VM7700 and VM7900 ONLY

Recipe and Image Courtesy of “Table for Two Blog” converted to VitaClay version

When fall arrives, I start looking for any ways I can use pumpkin. Pumpkin is one of my favorite vegetables, and I love to see how I can make something new and different with it. 

I love pumpkin soup, because it's just slightly sweet, and is great either hot or cold. 

Pumpkin spice lattes are amazing and so easy to make at home. I'll never pay $5 for an overly-sweet PSL again!

Pumpkin bread is an all-time favorite in my house: it doesn't last 5 minutes out of the oven! And no one can forget how delicious home-made pumpkin piecan be! 

This year I decided to try some new recipes, like pumpkin butter, pumpkin spaghetti sauce, and this delicious pumpkin coconut curry. 

Curry is delicious and full of anti-oxidants, and I never even thought of adding pumpkin until now. Try this amazing twist on curry: you won't regret it! 

     

INGREDIENTS

• 1: 15 ounce unsweetened coconut milk (full fat)
• 2 cups pumpkin puree (not pumpkin pie filling)
• 1 cup chicken stock (make your own!)
• 1/2 T curry powder
• 1/4 t turmeric powder
• 2 t garam masala
• 1/2 t Kosher salt
• 1/4 t ground black pepper
• 1/2 large onion, diced
• 1 clove garlic, minced
• 3 carrots, cut into 1-inch pieces
• 3 cups sweet potatoes. cut into 1-inch cubes
• 2 chicken breasts, cut into 1-inch cubes
• Juice of 1 lime
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DIRECTIONS

1. Add coconut milk, pumpkin puree, chicken stock, curry powder, turmeric powder, garam masala, salt, and pepper to the clay pot. Whisk to combine.

2. Add the onion, garlic, carrots, chicken breasts, sweet potatoes and lime juice to the mixture. Stir to coat and incorporate. (Be sure to layer sweet potatoes on top).

3. Set on “STEW” for 40 minutes to 1 hour.

Serve over rice, or to keep it paleo or keto serve over riced cauliflower or other veggies.