Cooking With Krystal: Pumpkin Coconut Curry


Pumpkin Coconut Curry

with herbed salmon and cauliflower rice



Pumpkin Curry

•   1 yellow onion chopped

•   2 tbsp crushed garlic

•   1 cup chopped carrots

•   1 can organic unsalted diced tomatoes

•   1 15oz can organic pumpkin puree

•   1 13.5oz can unsweetened coconut milk

•   1 tbsp curry

•   tsp ghee

•   1/2 tbsp ginger

•   1 teaspoon sea salt

•   1 teaspoon pepper

•   1 teaspoon turmeric

•   1/4teaspon cayenne


•       1lb wild caught salmon

•       1 tsp sea salt

•       1 tsp pepper

•       1 tsp garlic powder

Cauliflower rice:

•       1 bag frozen cauliflower riced

•       1 tsp ghee


1.   Preheat oven at 405 F for salmon.

2.   While oven is preheating spray a large cooking pan with coconut oil spray and heat at medium heat.

3.   Combine all ingredients in the pan and let cook on medium heat for 12-15mins.

4.   Meanwhile as the sauce cooks combine cauliflower and ghee in a sauce pan on medium heat and cover for 10-12 mins.

5.    Also while sauce is cooking place salmon filet on sprayed baking sheet and sprinkle with herbs and spices and bake at 405F for 10-12 mins covered.

6.   Once everything is finished cooking place riced cauliflower in bowl top with curry and salmon and enjoy!


About Krystal

Krystal has a passion for healthy living and wellness and obtained her Bachelors of Science in nutrition from the University of Tennessee at Knoxville. Her national certification through NCSF as a CPT, along with another in the world-renowned TRX training system and AAHFF for nutrition, make Krystal a versatile fitness professional. Visit her website, K's Kwik Klean Kitchen to learn more about her!