Description
A comforting dish that combines spices with creamy coconut milk and pumpkin puree for a flavorful, cozy meal perfect for any occasion.
Ingredients
Scale
- 1 small yellow onion
- 3 cloves garlic
- 2 tbsp avocado oil
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1½ tsp ground turmeric
- ½ tsp cinnamon
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp chili powder
- 2 boneless skinless chicken breasts
- 1 can full-fat coconut milk (15 oz)
- ¼ cup pumpkin puree
Instructions
- Dice the onion and mince the garlic.
- Mix the spices: ginger, cumin, turmeric, cinnamon, black pepper, salt, and chili powder in a bowl.
- Heat avocado oil in a large frying pan over medium-low heat. Sauté onion and garlic until fragrant (about 2-3 minutes).
- Add the spice mixture to the pan and toast briefly, then add cubed chicken. Cook until chicken is no longer pink (about 5-7 minutes).
- Mix pumpkin puree and coconut milk until smooth; pour into the pan. Bring to a simmer and cook for 8 minutes.
- For a thicker sauce, combine water with arrowroot starch and stir it into the curry.
- Serve warm over rice or cauliflower rice.
Notes
For a creamier texture, use full-fat coconut milk. You can adjust the spice level to your preference.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 25g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg