Pumpkin Pork Curry

Pumpkin Pork Curry | Food Your Body Will Thank You For

Happy October!

Here is my contribution to the beginning of pumpkin season! This recipe is a wonderful blend of savory and sweet and is a favorite in my family. Best of all, it’s kid-approved!

Enjoy <3

Pumpkin Pork Curry

Adapted from The Mother Tribe’s Pumpkin Coconut Curry
Try to use organic/sustainable ingredients as much as possible for health and flavor.

  • *1 lb. pastured pork breakfast sausage (find it HERE)
  • 2 cups organic pumpkin puree (get it HERE)
  • 1 1/2 cups coconut milk (get it HERE)
  • 1 large onion (chopped)
  • coconut oil
  • 7 cloves garlic (minced)
  • 1 1/2 t curry powder
  • 1-1/2 heaping T fresh ginger (finely chopped)
  • 3/4 t unrefined salt (get it HERE)
  • 1 T. grade B maple syrup–optional (get it HERE)
  • pepper to taste

*OR make your own using breakfast sausage with 1 lb. ground pastured pork (find it HERE) & my “Breakfast Sausage Spice Mix


  1. If you had to season your own sausage, prepare with spices according to directions HERE.
  2. Melt coconut oil over medium heat.
  3. Saute pork until nearly cooked through (very *little* pink!)
  4. Remove meat but leave drippings in pan.
  5. On medium heat, add onion and 1/4 t salt (and more coconut oil if necessary). Saute until translucent.
  6. Add garlic, ginger and curry powder to the pan and saute for 2 more minutes.
  7. Add pumpkin puree and coconut milk, mix well.
  8. Add the pork back to the mixture
  9. Allow to cook on medium heat, covered, for about 7 minutes.
  10. Add remaining salt, stir well.
  11. Cook, covered, on low for 10 minutes, stirring occasionally
  12. Add maple syrup, mix well.
  13. Taste and adjust salt/pepper/maple syrup according to taste.

Serve over veggies, rice, or with bread that suits your dietary lifestyle (GF, properly prepared, “faux” bread, etc.). I love mine with organic Basmati rice cooked in bone broth!

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