Pumpkin and Chicken Curry
2 chicken breasts, sliced
5 cups pumpkin, diced
2 Tbsp olive oil
1 onion, diced
2 garlic cloves, finely chopped
2 Tbsp ground ginger
1 Tbsp ground turmeric
2 Tbsp ground coriander
2 Tbsp ground cumin
1 1/2 cups vegetable stock
1 bunch fresh coriander, chopped
1. Fry onion and garlic in a large pan with oil on medium heat for 2 minutes. Add chicken and cook stirring constantly for 10 minutes or until chicken has browned.
2. Add pumpkin, ginger, turmeric, coriander and cumin and stir for 1 minute.
3. Add stock and leave to simmer on low heat for 15 minutes. Add chopped coriander, cover pan and cook for a further 2 minutes.
4. Season with salt to taste. Cool slightly before serving.