Whole30 Pumpkin Curry
Warm up your kitchen with the rich, comforting flavors of Whole30 Pumpkin Curry, a creamy and wholesome dish perfect for clean eating enthusiasts. This recipe combines velvety pumpkin puree, full-fat coconut milk, and aromatic spices like curry powder, cumin, and coriander to deliver a burst of vibrant flavor with every bite. Sautéed red bell peppers, fresh baby spinach, and a hint of lime juice add brightness and texture, while cilantro brings a fresh finish to this hearty dish. Ready in just 40 minutes, this gluten-free, dairy-free curry is perfect on its own or served over cauliflower rice for a satisfying Whole30-approved meal. Whether you're meal prepping or craving cozy fall flavors, this pumpkin curry is an easy one-pot recipe that’s sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large red bell pepper, sliced
- 1 cup pumpkin puree
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 1 large lime, juiced
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the sliced red bell pepper and continue to cook for another 2 minutes.
Mix in the pumpkin puree, coconut milk, and vegetable broth, stirring well to combine.
Sprinkle in the curry powder, ground cumin, ground coriander, salt, and black pepper. Stir to incorporate.
Bring the mixture to a gentle simmer, then lower the heat and let it cook for 15-20 minutes, stirring occasionally.
Add the baby spinach and cook for 2-3 minutes until wilted.
Remove from heat and stir in the lime juice.
Garnish with fresh cilantro before serving.
Serve warm on its own or over cauliflower rice for a complete Whole30 meal.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 27.3 g | 137% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1685 mg | 73% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 741 mg | 16% | |
*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.
