1
2 small sugar pumpkin
2 leeks
2 tbsp butter
4 garlic cloves, minced
1 to 2 jalapenos, seeded and chopped
2 tbsp freshly grated ginger
2 red and yellow bell peppers
1 tbsp curry powder
1/4 tsp ground allspice
1/4 tsp cinnamon
2 1/3 cups undiluted chicken broth
400 mL can unsweetened coconut milk
1 2/3 cups tomato sauce
6 skinless, boneless chicken breasts, optional
Peel pumpkin, cut into quarters, then scoop out and discard pulp and seeds. Cut pumpkin into small cubes. Cut off and discard dark green part of leeks. slice leeks in half lengthwise. Fan out under cold running water to remove grit. Thinly slice.
Melt butter in a large pot over medium-low heat. Add leeks, garlic, jalapenos and ginger. Stir often until leeks begin to soften, about 5 minutes.
Meanwhile, coarsely chop peppers. Once leeks are soft, add curry powder, allspice and cinnamon. Stir constantly until fragrant, 1 minute. Pour in broth, coconut milk and tomato sauce. Bring to a boil over high heat. Then add pumpkin and peppers. Cover, reduce heat and simmer, stirring often, until pumpkin is fork tender, about 15 minutes. Meanwhile, cut chicken (if using) into bite-sized pieces. When pumpkin is almost fork tender, stir in chicken. Cover and simmer, stirring occasionally, until chicken is cooked through, 5 to 7 minutes.
Calories 282, Protein 22g, Carbohydrates 17g, Fat 15g, Fibre 3g, Sodium 812mg.