Pumpkin curry stew with Kale
Prep Time
20 minutes
Prep Notes
This stew is so warming and will make your entire kitchen smell amazing. To make this vegetarian, substitute 1 can rinsed and drained chickpeas for the ground chicken or pork
Cooking Time
35 minutes
Yields
4 servings
Ingredients
2 teaspoons olive oil or coconut oil
1 large shallot, finely chopped
4 cloves garlic, minced
Pinch of salt
1 inch fresh ginger, peeled and grated
1 green chili pepper, seeds removed, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
2 and 1/2 tablespoons Thai red curry paste
1 can full-fat organic coconut milk (shake well before opening)
1/2 can pumpkin puree
1 pound organic ground chicken thigh
1 large bunch kale, stalks removed
1 large sweet potato
Juice of 1 lime
1 tablespoon Tamari
Directions
Heat half the oil in large pot and brown the ground chicken thigh, breaking it up into small pieces. Once cooked, removed and keep covered.
Heat remaining oil on medium heat in same pot from chicken. Add shallots and garlic with a pinch of salt and saute for 3 minutes. Add ginger, chili and cook 2 more minutes. Add spices, stir to combine and cook until fragrant another minute or so. Add curry paste and stir for 2 more minutes.
Stir in coconut milk and pumpkin. Lower heat to med-low and add peeled cubed sweet potato and the cooked ground chicken. Stir together and cook for 20 to 30 minutes or until sweet potato is tender. Add Kale and cook another minute until wilted. Stir in lime juice and tamari.
Serve hot with a side of garlic naan or over cooked quinoa.
Notes
Ground pork works well in this dish, but adds more fat content. Taste the stew before serving and add more cumin or curry paste to taste.
Credit
Adapted from recipe by IIN health coach Grace Chee