Paleo Pumpkin Curry
Paleo pumpkin curry with chicken thighs, butternut squash, cauliflower, and bone broth — a warm, fall-spiced one-pot meal.
- Prep
- 5 min
- Cook
- 40 min
Nothing screams fall like pumpkin curry. This paleo recipe pairs chicken thighs and chicken bone broth with warm spices, pumpkin purée, and coconut milk for a cozy one-pot meal.
Method
Directions
-
1
Heat avocado oil in a large dutch oven or stainless steel pot over medium heat. Add bite-sized chicken pieces and brown, about 3-4 minutes.
-
2
Add onion and garlic and sauté until translucent, about 1-3 minutes.
-
3
Add butternut squash, cauliflower, spices, pumpkin purée, and chicken bone broth. Bring to a boil, then reduce heat and cover the pot, stirring occasionally. Cook until butternut squash is fork-tender, about 20-30 minutes.
-
4
Once the squash is tender, stir in the coconut milk and let simmer for 5 minutes. Turn off the heat and serve over rice or cauliflower rice, garnished with fresh herbs.
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