Pumpkin Curry

- juice of 1 orange, 1 onion, 1 bell pepper, 1 cup mushrooms, 1 cup chopped pumpkin or butternut squash (may buy frozen!), 1-2 chicken breasts, 1 can coconut milk, spinach
- 1 cup chickpeas are optional as they do not agree with everyone, and are not strictly paleo. If using, start with dry bean and follow directions on package for cooking the day before.

Put the orange juice into a saucepot on medium high.
Add diced/chopped vegetables. Saute until onions are translucent and veggies are softened to your liking.
Add cooked chopped pumpkin or squash, chicken breast, and chickpeas
Saute until cooked through.     

Add 1/3 can of coconut milk plus some water to desired consistency, and 2 tablespoons of curry seasoning powder. 
Add a few handfuls of fresh spinach. Simmer a few minutes until flavors are well combined and spinach is wilted.

Turn the heat off. Add a splash of low sodium soy sauce or tamari. 
Garnish with fresh basil leaves and enjoy!!!

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