- Nicole
Pumpkin Curry Shakshuka
paleo + gluten free

prep time 30 min
serves 1-2
GATHER
small saucepan
medium skillet
3 eggs
3 cloves of garlic (chopped)
avocado oil (I use Chosen Foods)
1 4oz bottle Thai Kitchen Red Curry paste
1 cup pumpkin puree
1 can full fat coconut cream
1 cup veggie stock
1/2 cup of kale
salt + pepper
MAKE
first step is to make the PUMPKIN CURRY SAUCE (which by the way can be stored and used for a ton of other meals.
add a little avocado oil to a sauce pan
add chopped garlic and set to medium heat
once garlic is cooked, amount 3-5 minutes, add the following to the saucepan:
1 4oz bottle Thai Kitchen Red Curry paste
1 cup pumpkin puree
1 can full fat coconut cream
1 cup veggie stock
salt + pepper
cook on medium low for 20 min feel free to bathe in it, pour all over your body, use right away or let cool and jar for later.
now for the SHAKSHUKA... In a medium size skillet add a small amount of avocado oil add in 1/2 cup of kale saute on medium low for 5 min pour in pumpkin curry sauce crack 3 eggs right into the sauce 15 min or so for eggs to cook over easy style and DONE!