Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 tablespoon fresh ginger
- 2 large cloves garlic, minced
- 2 plum tomatoes, diced
- 1 15 oz. can pumpkin puree
- 2 teaspoons curry powder
- 1 large pinch cayenne pepper
- 1 cup coconut milk, not sweetened
- 2 cups vegetable broth, low sodium
- 2 cups butternut squash, chopped into bite sized pieces
- 1/2 lime juiced
- 1/2 cup cilantro, chopped plus more for garnish
- 3 cups cooked rice for serving
- 1 lb. Cubed chicken, pork or tofu(optional)
Preparation
- Heat olive oil in large dutch oven over medium heat. Brown chicken, pork or tofu, if using, on all sides, about 5 to 6 minutes. Remove from pan and set aside leaving behind any oil drippings and browned bits. Add the onion and red bell pepper and saute 3 min. or until beginning to soften. Add the ginger, garlic and tomatoes and saute another 2 min. Add pumpkin puree, curry powder and cayenne pepper to pan and cook for about 8-10 minutes, stirring often, until puree is lightly browned.
- Add broth and coconut milk and bring to a boil. Turn down heat and simmer for 5 minutes. Add the butternut squash(and chicken) at this time and simmer for another 15 minutes.
- Stir in lime juice and cilantro. Season to taste with salt and pepper. Serve over the rice. Garnish with more cilantro if desired.
Categories
- Dinner
- Lunch
- Grain
- Vegetable
- MHealthy