Slow Cooker Chicken Pumpkin Curry

tablefortwoblog.com

Winn Pauley

15 ounce ( 425 ml) unsweetened full fat coconut milk

2 cups ( 490 g) pumpkin puree, not pumpkin pie filling

1 cup ( 237 ml) chicken stock

1 tablespoon ( ½ tablespoon) curry powder

½ tablespoon ( 2 teaspoon) garam masala

1 teaspoon tumeric powder

½ teaspoon Kosher salt

¼ teaspoon ground black pepper

½ large onion, diced

3 cloves ( 1 clove) garlic, minced

½ tablespoon ( 4 g) finely minced ginger

3 carrots, cut into 1-inch pieces

3 cups ( 399 g) sweet potatoes, cut into 1-inch cubes

1 pound ( 454 g) boneless skinless chicken breasts, cut into 1-inch cubes

Juice of 1 lime

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Directions at tablefortwoblog.com

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