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10Ingredients
40Minutes
340Calories
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Ingredients
US|METRIC
6 SERVINGS
- 6 oz. tomato paste (no sugar added)
- 15 oz. pumpkin puree (or homemade)
- 15 oz. coconut milk (full-fat, 100%)
- 1 cup low sodium chicken broth (or homemade)
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 2 tsp. curry powder
- 2 boneless, skinless chicken breasts (large, raw, about 7 oz. each)
- brown rice (for serving)
- fresh cilantro (chopped for garnish, optional)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol40mg13% |
Sodium500mg21% |
Potassium980mg28% |
Protein19g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber6g24% |
Sugars8g |
Vitamin A230% |
Vitamin C20% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
E F. 7 years ago
I love this curry recipe! I was hesitant about the whole can of pumpkin at first, so I only added 1/2 a can, but it turns out the whole can would've been better! I used 1/2 as much chicken and then I added 6 oz of plain Greek yogurt also, as well as 1 more tblspn of curry and a bunch more vegetables; red/green/orange peppers, onion, potatoes, carrots, zucchini and cherry tomatoes. (Trying to go vegetarian!) Also, instead of brown rice I used quinoa. It came out delicious! I've tried other curry recipes before, but this one is definitely my favorite, I really love the pumpkin addition, I never would have thought to use it!