Canned pumpkin makes for a damn good curry, don’t knock it ‘til you try it. Having these leftovers for dinner tonight and cannot wait!

INGREDIENTS 

  • 1 can pumpkin
  • 1 can coconut milk (can go lite or full fat, full fat will be a gut richer)
  • 2 TBS red curry paste
  • 8 chicken thighs cubed
  • 4 c veggies of choice (frozen would work just fine here, I used carrots and broccoli)
  • 1 TBS minced ginger (optional)
  • Juice from one lime (optional)

INSTRUCTIONS

  1. Mix pumpkin, curry, and coconut milk (and ginger and lime juice if adding) and set aside.
  2. Sauté chicken in oil of choice until cooked through.
  3. If using fresh veggies, remove chicken from pan and set aside cooking veggies in pan until desired cook reached, then add chicken back.
  4. If using frozen, add veggies to chicken and cook together until cooked through.
  5. Combine all ingredients with sauce, serve over rice. 
RECIPE CARD
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