Pumpkin and chicken curry
This curry is loaded with vegetables from pumpkin to green beans and peas. It’s a super easy and nutritious way to feed the family, and every ingredient is easy to find — they might even be in your pantry. Coconut cream, curry powder and stock build most of the flavour of this curry, but you can spice it up by adding chilli powder or your favourite spices.
Ingredients
Method
- 1 tbsp oil
- 2 onions, peeled and sliced
- 1 tbsp curry powder
- pepper to taste
- 3 cups water
- 1/4 cup coconut cream
- 1 stock cube
- 1 kg pumpkin, peeled and diced
- 1 cup beans, sliced
- 1 cup frozen peas
- 4 cups cooked chicken, sliced
- 4 cups cooked brown rice
- mint sprigs for garnishing
- Heat the oil in a large pan
- Add the onion and cook until it becomes clear
- Add the curry powder and pepper
- Add water, coconut cream, stock cube and pumpkin
- Bring to the boil and reduce the heat and simmer for 15 minutes until the pumpkin is soft
- Add the beans, peas and chicken, cook stirring gently for about 15 minutes until heated through and steaming hot
- Serve with hot cooked brown rice and garnish with parsley