Ingredients

The following ingredients have 4 Servings
  • 1 1/2 Tbsp Coconut oil
  • 1 Large sweet potato (cut into 1/2 inch cubes (about 370g))
  • 1 Medium onion, (roughly chopped)
  • 1/2 Tbsp Garlic, (minced)
  • 1/2 Tbsp Ginger, (minced)
  • 4 tsps Curry powder
  • 3 tsps Cumin
  • 1 tsp Salt
  • 1 1/2 Cups Canned Pumpkin puree (not pumpkin pie filling!)
  • 1 cup Light coconut milk
  • 1/2 Cup Low-sodium vegetable broth
  • 1 tsp Sriracha
  • 1/2 Cup Cilantro (roughly chopped)

Instruction

  • Heat coconut oil over med/high heat in a large pan.
  • Add the chopped potato, onions, ginger, garlic, curry powder, and cumin and cook for 8-10 mins, until they are fragrant and begin to brown.
  • Add the pumpkin, coconut milk and broth. Give them a good stir until they are well combined. Bring to a boil and boil for 3 minutes, stirring frequently.
  • After 3 minutes, cover and simmer until the potatoes are soft, 10 minutes, stirring occasionally.
  • Then, uncover and simmer for about 5 minutes,stirring occasionally, to thicken. Then, stir in the sriracha
  • Stir in the cilantro and DEVOUR!