ONE POT PUMPKIN COCONUT CURRY

▢ 2-3 tablespoon olive oil ▢ 1 small onion ▢ ½ cup green bell pepper  ▢ 2 Tablespoon salt ▢ 2 tablespoon garlic fresh, minced ▢ 2 tablespoon ginger fresh, minced ▢ 2-3 tablespoon yellow curry paste I love Thai and True brand ▢ 1 cup pumpkin puree do not use pumpkin pie filling ▢ 1 teaspoon turmeric ▢ 2 cups sweet potatoes peeled and cubed ▢ 2 14oz can coconut milk ▢ 1 garbanzo beans drained ▢ 1 cup chopped cabbage ▢ 2 tablespoon sugar optional

INGREDIENTS

In a little bIt of oil sauté your onions, garlic, fresh ginger, and peppers on a medium-high heat. Add salt. Stir in your yellow curry paste. Add 2 tablespoon for a mild heat, for more spice add 3 tablespoons. Add in your pumpkin puree and stir all together.

STEP 1

Turn down your heat to medium and pour in your coconut milk.

STEP 2

Once the coconut milk is mixed throughly add in your sweet potatoes, cabbage and garbanzo beans.

STEP 3

Simmer your curry on low for about 20-30 minutes, letting all the flavors to marry and veggies to finish cooking. If you like your curry a little sweet add 2 tablespoons of cane sugar.

STEP 4

My family loves to eat this with freshly cooked Jasmine rice. But it is also delicious and a lower-carb option like zoodles. Serving a  buttery flat bread as a side is also soo good.

STEP 5

CHECK OUT SOME OF OUR OTHER PUMPKIN RECIPES!