This recipe couldn’t be easier. The pumpkin melts into the curry making a sweet sauce perfect to serve over brown rice.
2 cups cubed pumpkin or other winter squash
1 large onion, chopped
2 stalks celery, chopped
4 carrots, peeled and diced
1 ½ cups frozen peas
6 boneless, skinless chicken thighs
2 tbsp coconut oil, or vegetable oil
2 cups chicken or vegetable stock
1 can light coconut milk
3 tbsp curry powder
1 tsp ground cumin
Salt and pepper to taste
In a large Dutch oven or pot, heat oil over medium heat. Add curry powder and cumin, stirring until fragrant. Add onion, celery, and carrots. Cook while stirring occasionally for about 5 minutes. Add pumpkin and chicken. Pour stock and coconut milk over mixture and stir. Cover the pot and turn to low. Simmer for at least 1 hour, until pumpkin is soft and chicken is tender. Stir in peas, salt, and pepper to taste. Serve over brown rice.