Pumpkin Coconut Milk Curry Recipe | LĒVO

Name: Pumpkin Coconut Milk Curry Recipe | LĒVO
Ingredients: 2 tablespoons canola oil; 1/2 cup chopped yellow onion; 2 tablespoons garlic cloves, crushed (about 6 cloves); 2-3 tablespoons of dried flower; 1/4 cup red curry paste; 4 cups (about 19 oz.) sugar pumpkin or butternut squash, cut into 1-inch cubes; 2 cups red bell pepper slices; 1 1/2 cups chicken or vegetable broth 1 can full-fat coconut milk, well shaken (about 13.5-oz.); 1 teaspoon kosher salt; 6 cups hot cooked jasmine rice; 1/2 cup plain whole-milk yogurt (sub soy-, coconut-, almond, or cashew-based yogurt for vegan version); 1/4 cup fresh cilantro leaves; 6 lime wedges

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Pumpkin is full of fiber, potassium, and Vitamin C. Follow our pumpkin coconut milk curry recipe for a go-to healthy dish. It's really yummy.

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Ingredients

2 tablespoons canola oil
1/2 cup chopped yellow onion
2 tablespoons garlic cloves, crushed (about 6 cloves)
2-3 tablespoons of dried flower
1/4 cup red curry paste
4 cups (about 19 oz.) sugar pumpkin or butternut squash, cut into 1-inch cubes
2 cups red bell pepper slices
1 1/2 cups chicken or vegetable broth 1 can full-fat coconut milk, well shaken (about 13.5-oz.)
1 teaspoon kosher salt
6 cups hot cooked jasmine rice
1/2 cup plain whole-milk yogurt (sub soy-, coconut-, almond, or cashew-based yogurt for vegan version)
1/4 cup fresh cilantro leaves
6 lime wedges