Quick and Healthy: Sweet Potato-Pumpkin Curry

This week, we bring you another recipe that will help you pack in a load of good veggies at meal-time. One thing a lot of people struggle with on a Paleo-diet is getting in enough vegetables throughout the day.  Adding veggies to soups/stews/curries is a great way to increase your nutritional intake.  What’s more, if you have any digestive issues, cooking vegetables/meat thoroughly like this will help you absorb all the nutrients. It takes a little longer to cook up, but it’s warm, spicy, hearty, delicious, nutritious, and re-heats really well.  So cook up a big batch and enjoy it for a couple of days!

What You’ll Need:

  • Skinless Chicken Breast (we used 20 oz., but you could easily do more or less)
  • Onion (1 medium-large.  Again, easily adjustable.)
  • Bell Pepper (1, whatever color you want.)
  • Pumpkin/Sweet Potato (1/4 of a small pumpkin or several large sweet potatoes.  Or, BOTH!)
  • Carrots (2, large)
  • Cabbage (about 1 cup, cut)
  • Garlic (1 clove)
  • Curry Powder (3 tbsp.  Make sure to just get spices, without any breadcrumbs or sugar hidden in it!)
  • Coconut Milk (1 can.  Could do 1/2 a can and sub with some more water if desired, but we like 1 can for the thickness.)
  • Coconut Oil (for cooking)


  1. Take a spoon to clean out the inside of your pumpkin piece, and then cut the pumpkin (and/or sweet potato) and carrots into bite-sized pieces.  Steam it all in a colander for about 8 minutes or until soft.  (Note:  Make sure not to steam too long or the pumpkin will dissolve in the curry!)
  2. Cut the onion, pepper, and chicken into bit-sized pieces and add to a frying pan with a dash of coconut oil.  Grill until the chicken is browned on the outside and the onions and peppers are soft.  (Tip: By cutting all your veggies/meat into same-size pieces, you can ensure that it all cook well together!)
  3. Pour a can of coconut milk into a big pot, and then add about 1/2 a cup of water, a dash of coconut oil (go with what you feel), 3 tbsp of Curry powder, and a diced clove of garlic.  Finally, add in a cup of cut cabbage in and set on a low heat.
  4. Once the chicken/onion/pepper is done, dump that in with the coconut milk-curry concoction and let it simmer for 5-10 minutes.
  5. Finally, add in your steamed carrot and pumpkin, and let it all cook together for about 2 minutes.
  6. Serve and enjoy! (Serves 2-4 depending on appetite!)