Calling all curry lovers!
I’m back with another easy-to-make gluten-free, dairy-free, curry dish that’s not only bursting with flavor but also packed to the brim with whole foods boasting all sorts of nutritional benefits.
You’re going to love this one!
I recently shared my fabulous Green Curry Turkey bowl, and today we’re switching things up a bit with this amazingly delicious Red Curry Pumpkin Chicken bowl because variety, as they say, is the spice of life. 🙂
You’ll gain a lot of the same whole food advantages from both recipes, like:
- Curry relieves pain and inflammation, protects bones and heart, and promotes anti-bacterial activity.
- Onions contain vitamins A, B6, C, and E, minerals such as sodium, potassium, and iron, and dietary fiber. In addition, onions are a good source of folic acid.
- Snap Peas contain vitamin A, vitamin C, iron, potassium, dietary fiber, magnesium and folic acid
- Coconut milk provides important minerals needed to maintain blood volume, regulate heart health and prevent dehydration. It’s also an excellent anti-inflammatory food.
- Chicken or tempeh give you the pop of protein you want to include in every meal you eat in order to build a lean physique and fuel your muscles in the right way!
Plus, this Red Curry bowl provides you with a hearty dose of pumpkin*, which contains Vitamins A, C, and E – all powerful antioxidants. It’s actually one of the best sources of Vitamin A which is so good for our skin. Not only that, it’s got essential minerals like copper, calcium, magnesium, phosphorus, AND B-vitamins.
*Not a fan of pumpkin? I’ve also made this dish with pureed sweet potato (buy it canned or make your own) and it’s delicious!
Big benefits, gigantic taste!
Red Curry Pumpkin Chicken
Yield: 4 servings
- 1 pound Chicken Breast or 2 (8oz) packages of tempeh
- 1 cup Pumpkin Puree
- 1 cup Coconut Milk
- ½ cup chicken or vegetable broth
- 3-5 Tbsp Red Curry paste
- 2 cups Snap peas, chopped
- ½ cup Onion, diced
Optional topping: diced green onion
- Add chicken (or tempeh) and salt to a pan with a little olive oil and brown over medium heat.
- Remove chicken from heat and set aside. Add diced onion to the same pan and saute until translucent. Add a little salt if desired.
- Add in coconut milk, broth, pumpkin and curry paste (add a small amount and taste to add more if you're new to curry) and stir to combine with the onions.
- Cook until the mixture thickens up a bit and liquid is nearly gone.
- Dice cooked chicken, and add back to pan with the chopped snap peas and mix it all together.
- Cook for 1-2 minutes, or until warm.
- Top with green onions to serve.
Drop me a line below to let me know YOUR favorite way to enjoy curry, and if you enjoyed this recipe, share it with your friends!
Be sure to check out any one of my Meal Plans for gluten-free, dairy-free, delicious recipes that will help you get – and stay – lean – plus daily menus, shortcuts and more!
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