Name: Pumpkin Vegetable Curry with Spinach
Ingredients: 1 tablespoon olive oil; ½ yellow onion, chopped; 1 sweet potato, peeled and diced; 1 clove garlic, minced; 1 red bell pepper, chopped; 1/2 cup green beans, chopped; 1 zucchini, chopped; 2 tablespoons red curry paste; 1 (15 oz.) can pumpkin puree (or 1½ cups homemade pumpkin puree); 1 (15 oz.) can full-fat coconut milk; 4 cups fresh spinach leaves; ⅛ teaspoon sea salt + more to taste; ⅛ teaspoon ground black pepper; 1 lime, cut into wedges; 1/2 cup cilantro, chopped

AuthorJeanne Petrucci

Yields1 Serving

1 tablespoon olive oil

½ yellow onion, chopped

1 sweet potato, peeled and diced

1 clove garlic, minced

1 red bell pepper, chopped

1/2 cup green beans, chopped

1 zucchini, chopped

2 tablespoons red curry paste

1 (15 oz.) can pumpkin puree (or 1½ cups homemade pumpkin puree)

1 (15 oz.) can full-fat coconut milk

4 cups fresh spinach leaves

⅛ teaspoon sea salt + more to taste

⅛ teaspoon ground black pepper

1 lime, cut into wedges

1/2 cup cilantro, chopped

Prep:

Chop onion/sweet potato/garlic/pepper/green beans/zucchini/cilantro.

Make:

Heat olive oil in a large skillet. Add the onion, sweet potato, garlic, and pepper, Sauté for 3-5 minutes or until onion begins to soften. Cover and let steam generate to soften sweet potatoes for 5 minutes.

Add in the green beans and zucchini. Continue to sauté until zucchini begins to soften.

Stir in the curry paste, pumpkin, and coconut milk and bring to a gentle simmer. Cook for 3 minutes.

Add the spinach, salt, and pepper, and cook another 3-5 minutes or until spinach is wilted.

Serve over cauliflower rice and top with a squeeze of fresh lime juice and chopped cilantro.

Ingredients