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13 / Entering Fullness

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I know the plans I have for you,” says the Lord; “plans for good and not for evil, to give you a future and a hope.”

the CULTIVATING

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Thanksgiving Curry

January 28, 2020



Recipe courtesy Tabitha Kent, Chiang Mai, Thailand

 

Prep Time 15 minutes

Cook Time 20-40 minutes (depending on if pumpkin is used)

Total Time 35-55 minutes

Yield 8 servings

 

Ingredients

1 Tbsp olive oil
2lbs chicken breast, chopped into bite-sized chunks
5 cloves fresh garlic, minced
1 large onion, diced
1 inch chunk of fresh ginger, minced very fine (more or less to taste) 
1/2 cup cranberries, divided in half( more or less to suit your taste) 
2 cups full fat coconut milk (use more if you like a creamier texture with more “sauce”)
3-4 cups packed spinach, chopped
4 cups cubed pumpkin or winter squash, about 1-inch chunks 
1/4 tsp cinnamon (adjust to taste) 
Salt and pepper to taste 
1/2 cup sliced almonds 

Instructions

In a large pot, brown garlic, onions and fresh ginger and a drizzle of olive oil. Add chicken and brown until almost cooked through. 

Add pumpkin chunks, half of the cranberries, cinnamon, and coconut milk. 

Cook on medium-low, stirring occasionally, until pumpkin is desired consistency. 

Add more coconut milk if desired, along with spinach, and adjust seasoning (salt, pepper, ginger, cinnamon) if necessary…stir. Cook just a few more minutes to allow all the flavors to incorporate. 

Serve sprinkled with the remaining cranberries and sliced almonds. 

This recipe is incredibly versatile. You can make it more soup-like with more coconut milk and longer cooking time, or make it thicker and stew-like with less milk and less cook time. Spinach is optional. 



The featured images are courtesy of Pahtyana Moore, and used with her permission for Cultivating and The Cultivating Project.



 

Pahtyana Moore

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