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Orange Veggie Pumpkin Curry
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Ingredients
2
Limoneira navel oranges
1
15-ounce can pumpkin puree
1
15-ounce can coconut milk
2
red bell peppers
2
zucchini
1
shallot
2
cups
broccoli florets
4
potatoes
2
tablespoons
coconut oil
2
teaspoons
minced garlic
2
teaspoons
crushed ginger
1
teaspoon
curry powder
½
teaspoon
sea salt
2
tablespoons
sriracha
¾
cup
cashews
3
cups
cooked rice
Fresh basil
Instructions
Wash and chop red bell peppers, zucchini, broccoli, potatoes and shallot. Juice navel oranges.
In a large soup pot over medium heat, add your coconut oil and all your veggies. Sauté for 10 minutes.
Add pumpkin puree, coconut milk, spices and sriracha. Bring to a boil and then reduce to a simmer for 25 minutes.
Remove from heat and stir in cashews.
Serve curry over cooked rice and top with fresh basil!
Author:
Healthy Grocery Girl