Easy Pumpkin Butternut Curry (Paleo)

This recipe is quick and healthy and is the easiest way to prepare a curry that's grain-free. This delicious curry recipe is a total game-changer and has a ton of flexibility as you can use any protein you have on hand. This recipe was made by our friend Tracey from Whole Daily Life.

INGREDIENTS

• 2 tbsp ghee 
• 1 onion, diced
• 8 cloves garlic, minced
• 1.5 tbsp ginger, minced
• 6 cups butternut squash, peeled & chopped
• 1 tbsp kitchari spice blend or curry paste (more to taste)
• 1 tsp sea salt
• juice of 1/2 lime
• 1 can pumpkin purée
• 16oz Bonafide Provisions chicken bone broth 
• 1 can coconut milk
• 1 lb protein of choice (I used shrimp, but chicken would also be good!)
• 1 bag baby spinach, roughly chopped
• cooked cauliflower rice / white rice (omit for Whole30) for serving
• cilantro / green onion for serving

INSTRUCTIONS

1. Heat the oil in a large pot (I used my Le Creuset dutch oven) over medium heat, then sauté the onion for 5-7 minutes until starting to soften. Add the garlic and ginger and cook 1-2 minutes more.
2. At the same time, steam the butternut until fork-tender, then set aside.
3. Add the curry, salt, and lime juice to the pot and stir to combine.
4. Deglaze the pan with a bit of bone broth, then add the rest of the broth, pumpkin purée, and coconut milk. Bring it to a simmer.
5. Add the protein and continue to simmer until cooked through about 5-7 minutes.
6. Stir in the spinach to wilt, then serve with cauliflower rice, optional white rice, and fresh herbs!