Pumpkin Chicken Curry
Pumpkin Chicken Curry that can easily be made vegan with a plant-based protein and is so delicious for the Fall!
Ingredients
Serves: 4-5
Pumpkin Chicken Curry
- 1/2 yellow onion, diced
- 1 large carrot, diced
- 2 garlic cloves, minced
- 1 cup green peas, fresh or frozen
- 1/2 cup pumpkin
- 1 (13.5 oz) can lite coconut milk or 8-10 oz. vegetable broth
- 1 Tbs red curry paste
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp cinnamon
- 1 Tbs curry powder
- Salt & black pepper to taste
- Oil for cooking
- 1/2 lb. seitan chick’n or chicken breast, seared or sautéed
- Cooked jasmine rice for serving
Directions
- Prepare your vegetables and rice and cook your protein separately to temperature.
- In a large skillet, set heat to medium. Once hot, add enough oil to lightly coat the pan, then sauté the onion for 5 minutes, until translucent.
- Then, add the carrots and stir together for another 5 minutes before adding the garlic and peas. Stir for 1 minute. Add the seasonings and curry paste. Stir together for 2 more minutes.
- Add the coconut milk and pumpkin puree, and stir until well combined. Reduce heat, cover with a lid, and simmer for 15-20 minutes, adding the protein toward the end. Taste and adjust seasonings as desired.
- Serve with rice and enjoy!
Nutrition Information
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