Tuesday, December 6, 2016

Pumpkin Coconut Curry

Perfectly warm & comforting on a cold dreary day!

Start in Rice Cooker:
1 cup Rice
1 cup Quinoa
4 cups Water

Saute in Olive Oil:
1/2 onion
1 red pepper

Once browned, add:
3 diced chicken breasts

Once Chicken is also browned Add:
1 can pumpkin
1 cup low sodium veggie broth
1 can Trader Joes Coconut Cream
Curry powder or paste & Salt to taste

Let simmer as you complete next step


In Separate Pan Saute in Olive oil:
1 diced Zucchini
1 diced Yellow Squash
1 box sliced baby-bella mushrooms

Once tender, but not too overcooked that they start shrinking, add to other simmering mixture above & serve over the rice and quinoa blend. 

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