Name: Pumpkin and Chicken Curry with Basmati Rice
Prep time: 20 min
Total time: 30 min
Ingredients: 4 teaspoons olive oil; 12 ounces skinless boneless chicken breast, cut into thin strips; 1 medium onion, sliced; 1 tablespoon minced ginger; 1 tablespoon minced garlic; 1 cup unsweetened light coconut milk; 1 cup canned pumpkin puree; 2 tablespoons curry powder; ½ teaspoon salt; ⅛ teaspoon cayenne pepper, plus more to taste if desired; 3 cups packed baby spinach (3 oz.); 2 teaspoons fresh lime juice; 2 cups steamed basmati rice

Directions

Step 1

Heat 2 tsp. olive oil in a large saucepan over medium-high heat. Add the chicken and cook until just done, 3 to 4 minutes. Remove from pan and set aside.

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Step 2

Reduce heat to medium. Add the remaining 2 tsp. olive oil to the skillet along with the onion, ginger and garlic. Cook and stir until onion is tender, about 5 minutes.
Step 3

Stir in coconut milk, pumpkin puree, 1/2 cup water, curry powder, salt, and cayenne pepper. Simmer, uncovered, over medium-low heat for 10 minutes, stirring occasionally. Add chicken back to the pan along with spinach and continue cooking until the greens have just wilted, 1 minute. Stir in lime juice. Serve with rice.

Nutrition Facts

Per Serving:

335 calories; fat 11g; cholesterol 62mg; saturated fat 4g; carbohydrates 33g; mono fat 4g; poly fat 1g; insoluble fiber 4g; sugars 4g; protein 24g; vitamin a 10955.2IU; vitamin c 11.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 9.1mg; vitamin b6 0.8mg; folate 61.1mcg; vitamin b12 0.2mcg; sodium 363mg; potassium 560mg; calcium 65mg; iron 3mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts