Pumpkin Vegetable Coconut Curry for the Crockpot

This dinner will take you only minutes to prepare, but is jam-packed with more flavor and nutrition than you can imagine!  It is a staple on our family’s menu.  I am finding uses for the squash and pumpkin that is coming into season and this dish will not disappoint–I guarantee!!  Curry dishes can be incredible and this one is extremely versatile in vegetables you can add and richness, while still remaining lower in calories. It can be refrigerated for up to 3 days, so you’ve got a meal that reheats well and is perfect as fall comes in.  The chicken indicated here is optional, but loads it with protein.  You can replace the animal protein with garbanzo beans if you like and the chicken broth with vegetable broth if you want to make it a vegan dish!  Anti-inflammatory properties and a ton of vitamins are loaded in your bowl!

Ingredients

  • 1.5-2 lbs chicken thighs
  • 2 cups chicken broth (or vegetable broth)
  • 1.5 cups cooked pumpkin
  • 1 onion diced
  • 2 inches fresh peeled ginger
  • 4 garlic cloves
  • 2 cups diced carrots
  • 1 medium zucchini squash diced
  • 4 cups chopped kale
  • 1 package frozen peas
  • 1 can coconut milk (or coconut cream if you want it richer)
  • 2 Tbs curry powder
  • 1 tsp ground coriander
  • 2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • Optional: Garnish with roasted cashews and fresh cilantro
  • Optional: Cooked rice, quinoa or other grain to serve over

Directions

  1. Blend with powerful blender: ginger, garlic, pumpkin and chicken broth
  2. Hold out kale, coconut milk and frozen peas for later.
  3. Add chicken to your crockpot.
  4. Place onions, carrots, and zucchini squash on top.
  5. Add your spices: curry powder, coriander, turmeric, cumin, sea salt and fresh ground pepper (which activates the properties of turmeric)
  6. Pour pumpkin mixture from blender on top
  7. Cook on low 8-10 hours or high 4-6 hours
  8. 30 minutes before ready to serve add frozen peas and kale to crockpot and cover.
  9. When ready to serve turn off crockpot and stir in coconut milk
  10. Serve over grain if you like and garnish with fresh cilantro and cashews!