Pumpkin Coconut Chicken Curry

This flavorful, nutritious meal only takes 30 minutes to make and is sure to be a meal your whole family will enjoy.

1 cup rice of preference (I used Jasmine)

1.5 lbs boneless skinless chicken breasts, cubed

1/2 yellow onion, diced

1 red bell pepper, diced

3 cloves of garlic, minced

1/2 cup pumpkin puree

1/2 cup light unsweetened coconut milk

1 cup low sodium chicken broth

1 tbsp curry powder

1 tsp coriander

1/2 tsp ground ginger (or 2 tsp fresh)

1 tbsp extra virgin olive oil

Salt and pepper to taste

Optional (but recommended!) toppings: chopped parsley, sliced green onion, pepitas, unsweetened coconut flakes

Prepare rice according to instructions. Jasmine rice takes roughly 15-20 minutes to cook. Set aside.

In the meantime, heat oil in a large skillet over medium heat. Add peppers and onions and season with salt & pepper. Saute for 7-8 minutes, adding the garlic in the last 2 minutes. Transfer cooked vegetables to a plate. Add chicken to the heated skillet and cook for ~3-4 minutes, until no longer pink. Add vegetables back to the skillet. In a medium-sized bowl, combine pumpkin puree, coconut milk, chicken broth and spices (curry powder, coriander and ginger). Whisk to combine. Pour sauce in the skillet and evenly coat chicken and vegetables. Turn heat to high and bring contents to a boil. Reduce heat to low and simmer for 10 minutes, until chicken is cooked through and sauce slightly thickens.

To assemble: Add rice to a bowl or shallow plate. Spoon curry mixture on top of rice, adding enough sauce to thoroughly coat the rice. Top with parsley, green onions, pepitas and coconut. Serve!