This is my new favorite recipe and one I will put into our regular dinner rotation.
Pumpkin Cashew Chicken Curry
Modified from PaleOMG and recommended by AnnMarie (thanks AM!)
2 chicken breasts, cut into cubes
2 garlic cloves
2 tablespoons ginger
1 red onion, sliced
2 large carrots, sliced
1/2 can coconut milk
1 large can of pureed pumpkin
1/2 cup cashews
3 tablespoons curry powder
1 tablespoon olive oil (or coconut oil)
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
Pinch of cinnamon
Salt and pepper to taste
Fresh cilantro, for garnish
3 cups of cooked rice (I used Jasmine)
Heat large pot or Dutch Oven to medium and add in oil. Add minced garlic and ginger and once fragrant add in chicken and carrots. Cook until chicken is white on all sides.
Pour in coconut milk, all spices, red onions and pumpkin.
Raise heat until mixture becomes bubbly, stirring frequently. Allow to cook until onions have softened, about three minutes.
This is when I transferred everything to my crock pot but you can also serve it immediately. When ready to eat place on top of rice and garnish with cashews and chopped cilantro.