COCONUT PUMPKIN CURRY

Ingredients

✅ 1 can (14 fl oz) CocoGoodsCo Organic Coconut Cream

✅ 2 tablespoons CocoGoodsCo Organic Refined Coconut Oil

✅ 2 cups pumpkin peeled and cubed (approx. 1/2 inch)

✅ 1 large tomato, chopped

✅ 2 tablespoons Curry Powder (or paste)

✅ 1 teaspoon Dried Chilli flakes (or to taste)

✅ 1 small piece of ginger (about 1/2 inch), minced

✅ 2-3 cloves garlic, minced

✅ 1/2 cup water (or vegetable broth)

✅ 1 small carrot, finely chopped

✅ Salt and pepper, to taste

✅ Fresh cilantro and lime wedges, cooked rice for serving

Directions

✅ In a large pot or pan, heat the CocoGoodsCo Coconut Oil over medium heat. Add the minced ginger, garlic, and finely chopped carrot (if using). Sauté for 1-2 minutes until fragrant.

✅ Add the cubed pumpkin and chopped tomatoes to the pot. Stir well and cook for about 3-4 minutes, allowing the tomatoes to break down slightly and the pumpkin to soften around the edges.

✅ Sprinkle in the dried chilli flakes and mix thoroughly.

✅ Pour in the full can of CocoGoodsCo Organic Coconut Cream and the water (or vegetable broth). Add the curry powder. Stir the mixture well until the curry powder is fully dissolved and the sauce is smooth and vibrant orange.

✅ Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the pumpkin cubes are tender when pierced with a fork. The sauce will thicken slightly. Season with salt and pepper to taste.

✅ Ladle the creamy coconut pumpkin curry over a bed of warm brown or white rice. Garnish with fresh basil or cilantro leaves.