THAI PUMPKIN CURRY WITH CHICKEN
Thai Pumpkin Curry with Chicken is packed with tender chunks of chicken, pumpkin and veggies in a creamy flavorful coconut red curry sauce! It's an easy weeknight dinner that's great for meal prep and it's freezer friendly!
Provided by Marcie
Categories Main Dishes
Time 45m
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and season with salt and pepper to taste. Sauté until cooked through, about 5 minutes. Remove from pan and place on a plate, then cover loosely with foil.
- Add the remaining 1 tablespoon olive oil to the pot. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic, ginger and turmeric, and sauté 30 seconds.
- Add the bell pepper, pumpkin and green beans, and sauté 1 minute longer.
- Add the the chicken back to the pan along with the red curry paste, coconut milk and water, and stir well to combine. Bring to a boil, then reduce the heat to medium low and simmer until the pumpkin is tender and the sauce has thickened, about 10-15 minutes.
- Remove from heat and stir in the lime juice, cilantro and salt and pepper to taste.
Nutrition Facts : Calories 264 kcal, Carbohydrate 15 g, Protein 7 g, Fat 21 g, SaturatedFat 14 g, Cholesterol 12 mg, Sodium 54 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
PUMPKIN COCONUT CHICKEN CURRY
A healthy one pan chicken curry made with creamy pumkin puree!
Provided by Madeline
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Dice yellow onion, mince garlic, and combine all seasonings in a small mixing bowl
- Then cube chicken
- Heat avocado oil, onion, and garlic in a large frying pan over medium-low heat
- Saute until fragrant about 3 minutes
- Add spices to the pan and toast for about a minute
- Increase heat to medium and add chicken to the pan
- Toss chicken to coat in spices and saute until almost fully cooked about 6 minutes
- While the chicken cooks mix together pumpkin puree and coconut milk in a small mixing bowl
- Pour sauce into pan and increase heat to medium-high until the sauce bubbles
- Reduce to a simmer and simmer for 8 minutes stirring occasionally
- Optional step to thicken sauce: combine 1/4 cup water and 1 tbsp arrowroot starch, pour mixture into pan, stir until sauce thickens and coats chicken
- Remove from heat and enjoy with rice or caulilfower rice and veggies
Nutrition Facts : Calories 371 calories, Sugar 3.3 g, Sodium 634.7 mg, Fat 20.2 g, SaturatedFat 11.8 g, TransFat 0 g, Carbohydrate 42.1 g, Fiber 4.1 g, Protein 11.7 g, Cholesterol 10.3 mg
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME
Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It's a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.
Provided by Melissa Clark
Categories dinner, easy, weekday, beans, curries, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
- Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
- Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
- Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.
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