Pumpkin Coconut Curry
I like pumpkin/squash and I love curry and I love crock pots.
From the kitchen of: Interwebs (Katie found it)
INGREDIENTS:
- 1 (15oz) can unsweetened coconut milk (full fat)
- 2 C pumpkin puree (not pumpkin pie filling - I use butternut squash or other types of squash all the time in place of pumpkin).
- 1 C chicken stock
- 1/2 Tbs curry powder
- 1/4 tsp tumeric powder
- 2 tsp garam masala
- 1/2 tsp salt (Kosher if that's what you require)
- 1/4 tsp black pepper
- 1/2 large onion, diced (I do about 1 cup - we like onion)
- 1 clove garlic (I did 1 rounded tsp. of the pre-minced stuff)
- 3 carrots cut into 1 inch pieces
- 3 C cubed sweet potatoes (I didn't peel them)
- 2 chicken breasts cubed
- Juice of 1 lime (I just squirted some in from the bottle)
INSTRUCTIONS:
- Into large crock pot ad the coconut milk, pumpkin puree, chicken stock, and all the spices. Whisk to get it all combined.
- Add everything else and stir.
- Cook on low for 6 hours.
- Serve over rice
MAKES: Enough for leftover lunches!