Meal #2 Pumpkin Coconut Curry with Chicken or Tofu

 

This is a recipe that I found on www.thewickednoodle.com.  It's never exactly the same twice when I make it even though I try to actually measure things in this recipe but somehow it always turns out delicious!

• 3 T olive oil, divided
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces OR 1 tub firm tofu
• 1/2 cup diced onion
• 1 tsp ginger
• 1 T minced garlic
• 2 plum tomatoes, diced
• 1 15 ounce can pumpkin puree
• 1 cup chicken or vegetable broth
• 1 cup coconut milk (not sweetened and no coconut cream is NOT the same)
• 2-3 tsp curry powder
• 1 large pinch cayenne powder
• 1 bag steamed broccoli/cauliflower/squash mix 
• 1tsp lime juice
• Optional: If you want to throw in your leftover roasted butternut squash go for it

 

Instructions

1. Heat 2 T olive oil in a large dutch oven over high heat. Add chicken/tofu and cook on high heat until browned on all sides. You don't have to cook it all the way.  Remove chicken and set aside.
2. Reduce heat to medium-high and add remaining 1 T olive oil to dutch oven. Add onion and garlic and cook until soft.
3. Add tomatoes and pumpkin puree to pan. Cook for about 8-10 minutes, until puree is lightly browned.
4. Start the rice while the puree is browning.   
5. Add chicken broth, coconut milk, curry & cayenne powders; bring to a boil and simmer for 10 minutes. 
6. While simmering, cut chicken/tofu into bite size pieces.   
7. Add chicken, steamed veggies and butternut squash (if using) and simmer for 10 minutes longer.
8. Stir in lime juice. Season to taste with salt and pepper. Serve over rice.

Prep Time:  10 min
Cook Time: 30 min