chicken pumpkin curry

1 teaspoon (5g) olive oil
3 cloves garlic, minced
2 tablespoons Thai Red Curry paste
3 tablespoons soy sauce
½ (75g) onion, diced
2 large (10 ounces) chicken breast, diced
1 (150g) bell pepper, diced
1 cup (225g) canned pumpkin puree
1 can (400mL) full fat coconut milk
2 medium (200g) carrots, diced
2 cups fresh spinach
Optional: brown rice or naan for a starch and cilantro or fresh parsley for garnish

Heat the olive oil in a large skillet or Dutch Oven over medium-high heat.
Add the minced garlic and Thai Red Curry paste and let bloom for 2 or more minutes. Stir frequently to prevent burning.
Add the soy sauce and onion. Saute until the onions are translucent,
Add the diced chicken and saute until no longer pink.
Add the bell peppers and saute until they are just tender before adding the pumpkin puree. Stir to combine.
Add the can of coconut milk alongside the diced carrot. Let simmer until the carrots are cooked through.
Immediately before serving stir in 2 cups of raw spinach.
Serve over rice or naan!

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