Peanut Butter Pumpkin Curry
Ingredients
2 chicken breasts, cut into 1-inch pieces
2 tablespoons avocado oil
3 cloves garlic, minced
2 tablespoons grated ginger
2 tablespoons red curry paste
1/4 cup peanut butter
1 can coconut milk
2 bell peppers, sliced
1 onion, sliced
1 can chickpeas, rinsed and drained
1 can pumpkin puree
Directions
Heat oil in large skillet over medium heat. Season chicken with salt and pepper and cook for 5-7 minutes. Transfer to plate. Add garlic and ginger to pan. Cook for 1 minute. Stir in curry paste, peanut butter and coconut milk. Mix well. Add bell peppers, onion, and chick peas. Simmer for 5 minutes. Add chicken back to pan and cook for an additional 5 minutes. Serve with rice.
Nutrients Per serving
| Calories | 450 |
| Fats | 32g |
| Trans Fats | 0g |
| Cholesterol | 70mg |
| Carbohydrate | 19g |
| Protein | 26g |
| Sodium | 600mg |
