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Creamy Pumpkin Curry with Coconut Milk

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4.5 from 2 reviews

Ingredients

Scale
  • 1 pound certified humane chicken breasts, cut into 1” cubes or one 15-ounce can chickpeas, rinsed
  • 1 tablespoon ghee or coconut oil
  • 1 medium red onion, sliced
  • 2 garlic cloves, minced
  • 1” piece of ginger, grated
  • 1 ½ -2 Tablespoon mild curry powder (taste your curry powder, use less if it’s hot spicy)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Kashmiri chili powder (optional for additional heat)
  • Sea salt and fresh pepper
  • 1 cup canned pure full fat coconut milk*
  • 3/4 cup canned pumpkin
  • 3 cups cauliflower florets
  • 1 cup frozen peas, rinsed
  • cilantro, for garnish
  • lime wedges for garnish

Instructions

  1. Sprinkle the chicken with sea salt and fresh pepper, set aside. If using chickpeas, drain and rinse them.
  2. Heat ghee in a large sauté pan on medium low heat.
  3. Add onions and sauté 2-3 minutes until they begin to soften without browning
  4. Add garlic, ginger saute 30 seconds until fragrant
  5. Add spices. Mix to distribute the spices. Saute 30 seconds to develop the flavors..
  6. Add chicken or chickpeas. Saute 2 minutes stirring to cook evenly.
  7. Add coconut milk and pumpkin. Stir to combine evenly.
  8. Add cauliflower make sure the cauliflower is submerged into the sauce. Cook for 5-10 minutes until the cauliflower is crisp-tender and the chicken is cooked through and reaches 165°F. The time may vary depending on the size of the pieces.
  9. Add peas and stir to combine.* Simmer 1 minute. Taste and adjust the salt and seasonings.*
  10. Turn off the heat and top with fresh cilantro.
  11. Serve with lime wedges

Equipment

Notes

You can also add a handful of baby spinach during the last minute of cooking for extra greens.

Nutrition information is with chicken breasts and no rice.  

Find it online: https://eatwellenjoylife.com/creamy-pumpkin-curry/