Pumpkin Curry
Ingredients
- 2 skinless chicken breasts or extra-firm tofu
- 1 tbsp olive oil
- 1 cup Farmer's Market Foods Organic Pumpkin
- 1 tbsp butter
- 1 onion chopped
- 2 cloves garlic, chopped
- 1 inch piece fresh ginger, peeled and grated
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 pinc turmeric
- 1 tsp red pepper flakes
- 1/2 cup canned coconut milk
- 1 1/2 cup chicken or vegetable broth
- salt and pepper to taste
- parsley for garnish
Instructions
-
Season the chicken with salt and pepper.
-
Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from heat and set aside.
-
Melt the butter in a separate skillet over medium heat, and saute onion, garlic, and ginger; cook until the onion is translucent. Season with coriander, cumin, turmeric, and red pepper flakes.
-
Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk, and chicken broth. Season with salt to taste. Cook for 15 - 20 minutes over medium heat.
-
Serve over rice, and garnish with parsley or fresh chopped cilantro.