Pumpkin Chicken and Chick Pea Curry

Tis the season for pumpkin everything! Almost every pumpkin product out there is full of sugar and fat. High calorie coffee drinks, muffins (you may as well call cupcakes), and even Hershey Kisses! Sure, all of these things are delicious, but full of processed ingredients. Most don’t even have actual pumpkin in them, just artificial flavoring! Luckily, when you make it yourself, you control what goes into your body. This meal is filling, full of protein, and most importantly, delicious!

1.5 lbs. boneless skinless chicken thighs – cubed
2 Tbsp. olive oil
1 onion – sliced
1 Tbsp. minced ginger
2 cloves garlic – minced
1 tomato – diced
2 cups pumpkin purée
1 can unsweetened coconut milk
Juice of 1/2 a lime
2 tsp. curry powder
1/2 tsp. cayenne pepper
1/4 tsp. salt
2 cans chick peas – drained and rinsed

1. Heat olive oil in a large pot over medium-high heat. Sauté onions, garlic, and ginger until onions are translucent. Stir in tomato and cook for several more minutes.
2. Add pumpkin and cook while stirring frequently for 5 minutes. Add coconut milk, lime juice, curry powder, cayenne pepper, and salt. Stir, cover, bring to a boil, and then reduce to low heat.
3. While the curry sauce is cooking, heat a drizzle of olive oil in a large frying pan over high heat. Brown the chicken on all sides and transfer to the curry pot. Stir in chick peas, and allow to simmer for 20 minutes.
4. Serve in a big bowl with a twist of fresh lime and sprinkle of cayenne pepper.

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