Chicken and Pumpkin Curry
Ingredients:
- 1 tsp canola oil
- 2 chicken breasts, boneless, skinless and cut into bite sized pieces
- 2-3 tbs red curry paste
- 1 onion, chopped
- 1 lb (5 oz) fresh pumpkin, peeled and sliced. (if you can't find pumpkin, use any winter squash)
- 1 1/2 cups coconut milk
- 1 tin of chopped tomatoes (or a few fresh chopped ones)
- 3 tbs chopped cilantro leaves
- 1 red chili, chopped
- 1/2 cup fresh or frozen peas
- 1/2 cup toasted almonds, roughly chopped
- Steamed basmati rice
Directions:
Cook chicken and onion in oil until brown. (use a wok) Add curry paste, chili and pumpkin, stir about 3 minutes. Add coconut milk and tomatoes. Let this cook on med-low heat until pumpkin softens, about 10 minutes. Add peas, cilantro and almonds, cook until peas are done, serve with rice.
Servings: 4
Time to Prepare: 20-30 minutes
Submitted By: Kate
Comments:
This was my show off recipe for potlucks, ect...if you leave out the chicken, it's a great vegan recipe. Now that I have kids, I don't make it as much, they really don't like curry.