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VitaClay Paleo Pumpkin Coconut Curry

August 04, 2017

VitaClay 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! 


  • 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


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

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