On a cold day, there’s nothing I love more than a bowl of curry. What’s even better are the leftovers; you’ll wake up to an even spicier version the next day, and the next, and the next.
Author:Amanda C. Hughes
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:2 Servings 1x
7 oz. of 100% pumpkin (pure pumpkin, not pie filling.)
1/2 cup unsweetened coconut milk
2 tbsp ghee
1 tbsp freshly squeezed lime juice
1/2 small white onion
2 tbsp, chopped fresh Thai basil
1 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp sea salt, plus additional for seasoning
1/2 tsp crushed red pepper flakes
2 tbsp extra virgin olive oil
1 lb. free-range chicken tenders
cracked black pepper
In a blender, combine the pumpkin, coconut milk, ghee, lime juice, onion, Thai basil, curry powder, coriander, cinnamon, ginger, salt, and red pepper flakes. Pour the mixture into a small saucepan set over medium heat.
In a medium skillet, heat the olive oil over medium heat. Season the chicken tenders with salt and pepper. When the oil is hot, cook the chicken tenders until cooked through, about 3 minutes per side.
Cut the chicken into 1-inch pieces and add them to the pumpkin curry. Reduce the heat to low and cook for 5 to 10 minutes. Serve hot, alone or over cauliflower rice, zoodles, or steamed veggies.