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 heat. Add onion and sauté until translucent, about 2 to 3 minutes.
- Add garlic, ginger, ¼ teaspoon salt and ⅛ teaspoon black pepper. Cook another 1 to 2 minutes, stirring occasionally to prevent burning.
- Add bell pepper and carrots and cook 5 minutes or until vegetables are slightly tender but still crisp. Add zucchini and cook another 2 to 3 minutes until bright green.
- Add coconut milk, vegetable broth, pumpkin puree, curry paste, pumpkin pie spice and brown sugar, plus the remaining salt and pepper. Increase heat to high and bring to a boil. Reduce to a simmer and cook for 8 to 10 minutes until thickened, giving flavors a chance to develop.
- Add chopped chicken and stir until the chicken is warmed through and reaches a minimum internal temperature of 165°F (74°C).
Cooking Note
Serve with cooked brown rice, cauliflower rice or whole grain bread for dipping!
Nutrition Information
Serves: 6
Serving size: ⅔ cup (200 grams)
Calories: 215; Total fat: 10g; Saturated fat: 4g; Cholesterol: 32mg; Sodium: 774mg; Carbohydrates: 18g; Fiber: 3g; Sugar: 11g; Protein: 13g; Potassium: N/A; Phosphorus: N/A
