Paleo Pumpkin Curry
Warm, comforting, and bursting with vibrant flavors, this Paleo Pumpkin Curry is the perfect balance of creamy richness and bold spices. Made with wholesome ingredients like pumpkin puree, full-fat coconut milk, tender chicken breast, and a medley of aromatic spices including curry powder, turmeric, and cumin, this dish is both nourishing and satisfying. Fresh spinach adds a boost of greens, while red bell pepper lends a subtle sweetness. Ready in just 45 minutes, this grain-free, dairy-free recipe is ideal for anyone following a paleo lifestyle or looking for a healthy, flavorful weeknight dinner. Garnished with fresh cilantro and a splash of lime juice, it’s a beautifully layered meal that will have your taste buds swooning. Pair it with cauliflower rice for a complete paleo-friendly feast!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 medium, sliced red bell pepper
- 1 15-ounce can pumpkin puree
- 1 13.5-ounce can, full-fat coconut milk
- 1 pound, cut into bite-sized pieces chicken breast
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups, fresh spinach
- 1 tablespoon lime juice
- 0.25 cup, chopped, for garnish fresh cilantro
Instructions
In a large pan or skillet, heat the coconut oil over medium heat.
Add the diced onion and sauté for 5 minutes, or until the onion becomes translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Add the sliced red bell pepper to the pan and cook for 3 minutes, until it begins to soften.
Stir in the curry powder, ground cumin, coriander powder, turmeric, sea salt, and black pepper, mixing well to coat the vegetables in spices.
Add the chicken breast pieces to the pan and cook for 5 minutes, stirring occasionally, until the chicken begins to brown.
Pour in the pumpkin puree and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the curry simmer for 10-12 minutes, stirring occasionally, until the chicken is fully cooked through.
Stir in the fresh spinach and lime juice, cooking for an additional 2 minutes until the spinach is wilted.
Remove from heat and garnish with fresh cilantro before serving.
Enjoy your warm and comforting Paleo Pumpkin Curry!
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 8085 mg | 352% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 50.3 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3418 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
