Pumpkin Coconut Curry (Crock Pot)

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:

1. Into large crock pot ad the coconut milk, pumpkin puree, chicken stock, and all the spices. Whisk to get it all combined.

2. Add everything else and stir.

3. Cook on low for 6 hours.

4. Serve over rice

MAKES: Enough for leftover lunches!