Easy Pumpkin Butternut Curry (Paleo, Whole30)

This recipe is quick and healthy and is the easiest way to prepare a curry while on Whole30. 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.


  • 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


  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!

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“I started drinking bone broth a few years back when I was desperate to get my health back in order. It’s now a staple in our home… On the weeks where I am feeling a little less inclined to make my own, I really enjoy @bonafideprovisions.”

— Krista Happ @KristaHapp