Sweet Potato Pumpkin Curry

Dice the chicken and set aside.

• 3.5 oz Chicken breast

Peel and dice the sweet potato and pumpkin into approx. ¾ in cubes. Slice the leek and put everything into a bowl.

• 5.3 oz Sweet potatoes (w/o skin)
• 5.3 oz Pumpkin (w/o seeds)
• ½ Leek (~ 3.2 oz)

Slice the onion. Finely chop the ginger, and garlic.

• ½ Onion, yellow (~ 1.4 oz)
• ¾ in Ginger (~ 0.4 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the coconut oil in a pot over medium heat. Fry the onions, chicken, garlic, and ginger until the onions turn translucent.

• 1 tsp Coconut oil

Add the sweet potatoes, pumpkin, and leek and continue frying for approx. 4-5 minutes.

Add the ingredients listed below into the pot and let simmer for approx. 10-15 minutes, stirring occasionally until the sweet potatoes are cooked.

• 1 tsp Curry paste, red
• 3 ⁠½ Tbsp Coconut milk
• 2 cups Vegetable broth

Chop the peanuts and top the curry with them.

• 1 Tbsp Peanuts, roasted

Enjoy your meal!