Pumpkin Coconut Curry
Ingredients 2 tablespoons olive oil 1 small red onion, diced 1 teaspoon fresh garlic, minced 1 teaspoon fresh ginger, minced ¾ teaspoon kosher salt, divided ¼ teaspoon black pepper, divided 1 medium red bell pepper, sliced 2 large carrots, peeled and sliced on a bias 1 medium zucchini, sliced in half moons 1 14-ounce can light coconut milk ½ cup vegetable broth ½ cup canned pumpkin puree 2 tablespoons red curry paste 1 tablespoon pumpkin pie spice 2 tablespoons brown sugar 8 ounces pre-cooked chicken breast, chopped into bite-size pieces OR 1 package firm tofu, drained and pressed, cut into bite-sized pieces. Directions Heat oil in a Dutch oven over medium ....
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