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Crock Pot Beef Pumpkin Curry

October 30, 2017

Crock Pot Beef Pumpkin Curry


  • 2 lbs. grass-fed ground beef
  • 2-3 cups peeled and chopped butternut squash (or 1 large squash)
  • 1 large onion, chopped
  • 1-15 ounce can pumpkin puree
  • 1-15 ounce can full-fat coconut milk
  • 1 cup bone broth (or beef stock)
  • 2 tablespoons turmeric
  • 1 tablespoon minced garlic
  • 1 tablespoon minced raw ginger
  • 1 tablespoon raw honey
  • 1 tablespoon coconut aminos
  • 2 teaspoons cinnamon
  • 2 teaspoons fish sauce
  • 1 teaspoon powdered ginger
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt, or to taste
  • chopped fresh cilantro and a squeeze of lime juice


  1. Put ground beef in the bottom of a large crockpot. Break up meat with a spoon.
  2. Add in the rest of the ingredients except for cilantro and lime juice. Stir to incorporate everything.
  3. Set crockpot on low heat for 5-6 hours.
  4. Serve over cauliflower rice, sweet potato, spaghetti squash, or just eat it plain in a bowl!
  5. Top with fresh cilantro and lime juice.


Coutesy of Joanna Smith 

See more recipes at fedandfulfilled.com

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