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
Instructions
Put ground beef in the bottom of a large crockpot. Break up meat with a spoon.
Add in the rest of the ingredients except for cilantro and lime juice. Stir to incorporate everything.
Set crockpot on low heat for 5-6 hours.
Serve over cauliflower rice, sweet potato, spaghetti squash, or just eat it plain in a bowl!
Top with fresh cilantro and lime juice.
Notes
~You can substitute any ground meat for the ground beef and substitute sweet potato, kabocha squash, or acorn squash in place of the butternut. ~Optional first step- brown the meat ahead and drain off the fat before adding it to the crockpot.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/crockpot-beef-pumpkin-curry/