Spicy Pumpkin Curry
Jackie Bowker
Super delicious, dairy free pumpkin soup. Perfect for cooler weather to warm the soul.
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PREP TIME 10 mins
COOK TIME 25 mins
COURSE lunch and dinner
SERVINGS 4
CALORIES 343
INGREDIENTS
- 500 gram chicken
- 1/4 pumpkin Kent
- 1 capsicum red
- 1 broccoli
- 1 cup snow peas
- 200 ml coconut milk
- 1/2 cup chicken stock
- 2 tbsp red curry paste
- 1 tsp garlic to taste
- 1 tsp ginger to taste
- 1 tsp chilli flakes to taste
INSTRUCTIONS
- Preheat the oven to 180 degrees, cut pumpkin and roast for around 20 mins.
- Whilst roasting, dice chicken and begin to cook on a medium heat with ginger, garlic and chilli flakes until chicken is lightly browned then take out of the pan and put aside.
- Chop all the other ingredients and add to the pan with a dash of olive and water and stir.
- Once slightly cooked, add curry paste, stir well then add coconut milk and chicken stock. Cook and stir for a further 5 minutes, then add pumpkin and chicken.
- Reduce heat and leave to simmer for 10 minutes or until veggies and chicken are cooked completely.
- Serve with cauliflower rice.
NUTRITIONS
- Sodium: 153mg
- Calcium: 132mg
- Vitamin C: 198mg
- Vitamin A: 10795IU
- Sugar: 8g
- Fiber: 6g
- Potassium: 1151mg
- Cholesterol: 46mg
- Calories: 343kcal
- Trans Fat: 1g
- Saturated Fat: 13g
- Fat: 21g
- Protein: 19g
- Carbohydrates: 23g
- Iron: 5mg
KEYWORD healthy curry recipes, healthy dinner, healthy lunch, spicy recipes
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