Name: Pumpkin Curry
Ingredients: 2 tsp turmeric powder (like this); 1 tsp cumin powder (like this); 1/2 tsp coriander powder (like this); 1/4 tsp garam masala (like this); 1/8 tsp black pepper, ground; 1 and 1/2 inch piece of fresh ginger, peeled and grated (or 1/4 tsp ground ginger); 1 and 1/2 tsp unrefined salt (divided); 2 pounds chicken thighs (cut into bite-sized pieces); 2 tbsp coconut oil or ghee (like this), divided; 1/2 medium onion, chopped; 4 cups pumpkin (peeled, deseeded, and cubed into 1 1/2 inch pieces); 2 carrots sliced; 1 and 1/2 cups homemade broth; 1 cup full fat coconut milk (I use this BPA-free brand); 2 cups packed greens, chopped (spinach, bok choy, tatsoi, and chard work best as they cook fast); 1 tablespoon fresh lemon juice; fresh cilantro for garnish

Ingredients

Scale

2 tsp turmeric powder (like this)
1 tsp cumin powder (like this)
1/2 tsp coriander powder (like this)
1/4 tsp garam masala (like this)
1/8 tsp black pepper, ground
1 and 1/2 inch piece of fresh ginger, peeled and grated (or 1/4 tsp ground ginger)
1 and 1/2 tsp unrefined salt (divided)
2 pounds chicken thighs (cut into bite-sized pieces)
2 tbsp coconut oil or ghee (like this), divided
1/2 medium onion, chopped
4 cups pumpkin (peeled, deseeded, and cubed into 1 1/2 inch pieces)
2 carrots sliced
1 and 1/2 cups homemade broth
1 cup full fat coconut milk (I use this BPA-free brand)
2 cups packed greens, chopped (spinach, bok choy, tatsoi, and chard work best as they cook fast)
1 tablespoon fresh lemon juice
fresh cilantro for garnish

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Instructions

Combine turmeric, coriander, cumin, garam masala, 1 tsp salt, and grated ginger in a small bowl. Set aside.
Sprinkle the remaining 1/2 teaspoon of salt over the chopped chicken pieces and toss to coat. Heat 1 tablespoon of coconut oil or ghee in a large pot over medium high heat and saute chicken until no longer pink on the inside- about 6-8 minutes. Then sprinkle on half of the spice mixture and cook another minute, until fragrant. Remove chicken from pot and set aside.
In the same pot, heat the remaining tablespoon of coconut oil or ghee over medium heat. Saute chopped onion until translucent. Add the remaining spices and cook another minute until spices are fragrant. Throw in pumpkin and carrots and toss to coat. Then pour in broth and coconut milk. Bring to boil, then turn down heat and allow to simmer until pumpkin is fork tender but not mushy – about 18-20 minutes.
Add chopped greens and cooked chicken and cook another 2-3 minutes- until greens are wilted. Add additional broth if you want it to be more soupy. Turn off heat and add lemon juice. Adjust for salt, pepper, and lemon to taste.
Garnish with fresh cilantro and serve.

Notes

Even though this is a pumpkin curry recipe, feel free to use any winter squash that you have.

You can substitute the dry spices in this recipe for 1 tablespoon of curry powder. Be sure to still add the salt and grated fresh ginger.