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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!

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