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:
1

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

Make:
2

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.

3

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

4

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

5

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

6

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

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

Directions

Prep:
1

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

Make:
2

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.

3

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

4

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

5

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

6

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

Pumpkin Vegetable Curry with Spinach